Homemade garlic sausage

Meat and cold cuts

2024-05-15

avg. 5 | number of ratings: 1

Ingridients:

FOR ABOUT 3 KG OF SAUSAGE

- 1 kg class I pork (leaner meat)

- 1 kg class II pork (fattier meat)

- 0.5 kg pork neck

- 0.5 kg bacon

- 15 g salt per 1 kg of meat, i.e. 45 g (2.5 tablespoons)

- 3 g pepper per 1 kg of meat, i.e. 9 g (9 teaspoons)

- 6 g (1 teaspoon) potassium nitrate

- 2 tablespoons lightly cracked mustard seeds

- 1 level tablespoon marjoram

- 3 tablespoons wild garlic

- 6-8 cloves fresh garlic

- 100 ml cold water for mixing

- Pork casings (you can freeze the remaining casings from the pack for next time).

Homestyle meat specialties are products many of us eagerly reach for. There are several reasons: the taste, the aroma, and the conviction that, by buying this type of sausage, we are not consuming unnecessary flavor enhancers and artificial additives.

We most often stock up on such products at various markets or from trusted suppliers. It is certainly a better choice than buying ready-made cold cuts and sausages with a long list of ingredients that do not necessarily have a beneficial effect on our health.

However, there is another option: we can easily prepare homestyle sausage ourselves. We strongly encourage you to give it a try; using the recipe below, it will surely be a success. From experience, we know that the adventure usually doesn't end with just one sausage... If you like the addition of garlic in dishes, this sausage will delight you. If, however, you're a moderate enthusiast of this addition, you can easily make the recipe while omitting it.

How to make homemade garlic sausage?

Preparation:

Trim the pork neck of fatty parts, then grind it together with other pieces of lean meat using a grinder plate of approx. 10-12 mm. Grind the remaining class II meat and the bacon with a plate of approx. 2 mm, and the class I meat with a plate of approx. 5-6 mm. After grinding, season the mixture and knead thoroughly with cold water so it binds well (approx. 15-20 minutes).

Then cover the meat mixture so it doesn't dry out and place it in the refrigerator for 24 hours.

After this time, prepare the casings. Rinse them thoroughly of salt and flush water through their inner part, then soak them before production for about 20 minutes in lukewarm water (at a temperature up to approx. 30°C).

Using a sausage stuffer, fill the casings. You can fill them in one continuous length without twisting into links, and then hang the sausage on a rod to dry.

Dry the sausage at a temp. of up to 22°C until it feels completely dry to the touch. You can speed up the process by using a fan with a cold airflow.

When the sausage has dried well, you can proceed to smoke it.

Optimal conditions: temp. 45-60°C, time approx. 3 hours, until you achieve the characteristic color. After smoking, poach the sausage at 75°C for 15 -20 minutes.

Enjoy! ...because homemade is better!