Homemade Pork Shank Sausage
Description
It works for both holidays and everyday meals. You can make an aromatic, colorful appetizer for the table from an ordinary pork knuckle—for example, sausage. Men will gladly taste such a dish; they love meals like this with a side of potatoes, pasta, or grains. You can make several batches and freeze them, thawing them in the refrigerator when you're ready to slice. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Thoroughly rinse the pork knuckle in water, scrape off the skin with a knife, rinse again, and scald it with boiling water.
- 2
Step 2
Place the cleaned pork knuckle in a kazan or pot, add salt and bay leaves. Peel the onion, rinse it, and cut it into four pieces. Add it to the kazan. Pour in warm water and simmer the pork knuckle for 2–3 hours, skimming off any foam that forms with a slotted spoon.
- 3
Step 3
If you run short of water during cooking, add a little boiling water so the knuckle is fully covered. Simmer until the meat and skin separate from the bones.
- 4
Step 4
Carefully separate the meat and some of the soft skin from the bones; remove the bones.
- 5
Step 5
In a separate container, press the peeled garlic cloves and add ground black pepper.
- 6
Step 6
Pour in a few ladles of strained broth and stir. Let stand for 15 minutes so the broth absorbs the garlic aroma.
- 7
Step 7
Finely chop the boiled meat and skin, and place the pieces in a deep container. Strain the garlic broth to remove the garlic pieces and pour it over the chopped meat. Mix thoroughly.
- 8
Step 8
Cut off the neck of a plastic bottle and fill it with the prepared mixture. Try not to pour in too much broth so the sausage turns out meaty, not like aspic.
- 9
Step 9
Place the bottle in the refrigerator overnight so the mixture thickens. Then remove it and carefully cut the bottle open with scissors, extracting the sausage.
- 10
Step 10
Slice it and arrange on a plate. Serve the pork knuckle sausage.