Homemade Sausage in Pork Casing
Description
The recipe won't take much time. It is recommended to store the finished sausage in an enameled pot with lard. As for the prepared batches, they can be stored in the freezer and successfully grilled over an open fire — on a grate over a barbecue. See the recipe,
Instructions
- 1
Step 1
Prepare the minced meat: cut the pork and pork fat into thin, long strips. I do this with only about a third of the meat, not all of it. The rest I put through the meat grinder.
- 2
Step 2
I grind all the prepared spices in a mortar and add them to the minced meat. I also pour in two tablespoons of cognac, then refrigerate it for 1–2 days so it can marinate.
- 3
Step 3
Meanwhile, I prepare the pork caul fat. I rinse it thoroughly; if time allows, I sometimes even soak it in a weak vinegar solution — this makes the mesh more elastic and white. I cut it into squares with a diagonal of about 20–25 cm. I lightly salt it and keep it next to the minced meat for 1–2 days as well (they can even be in the same container).
- 4
Step 4
After the specified time, I take out the preparations, add a little water to the minced meat — this is necessary so that the filling in the casing doesn’t fall apart and stays sticky. Water can be replaced with broth — that’s even better. Then I place the minced meat on the casing, and on top — neatly — strips of meat and fat.
- 5
Step 5
I wrap the sausages fairly tightly in the mesh. The diameter of the finished product is 5–6 cm. I put these rolls in the oven (it should be preheated to 120 degrees). I bake until done, but for at least 1 hour — I usually go by browning. To everyone —