Traditional Pork Sausage Recipe – what is it and how to make it! A masterfully made, it is a joy for young and old. The weather outside is getting colder and at the same time more and more suitable for making delicious homemade appetizers.
You must have come across dozens of recipes, but today we will offer you a proven one, for homemade pork sausage, the result of which will be the envy of everyone who tries it. However, in order to get a really tasty and aromatic sausage, you need to get quality meat, add the right spices and follow the technology for making it.
Traditional Pork Sausage Recipe
This Sausage is often made from pork and beef or only pork meat. Our recipe is using only pork meat, but if you wish, you can easily add beef meet as well.
Necessary products for the sausage
The ingredients and pork are calculated for 10 kg, but you can proportionally reduce them according to the amount you will prepare.
- 10 kg. pork;
- 220 g of salt;
- 5 grams of sodium nitrite;
- 5 grams of sugar;
- 50 g of black pepper;
- 50 g red pepper;
- 10 gr. cardamom;
- 10 g of rum or cognac;
- 5 grams of garlic.
How To Make Traditional Pork Sausage
For better result you need to clean the meat of connective tissue meat. Then cut it into small pieces and use the seasonings – add approximately 22 g of salt, 0.5 g of nitrogen salts and 0.5 g of sugar.
You need to place the salted meat in a suitable container under a slope, where it remains for 3-4 days, at a temperature between 5 and 10 degrees, to drain some of the water contained in it.
It’s important to follow strictly this traditional pork sausage recipe if you want a good outcome. Next step is to spread in a thin layer and left in a cold and airy place for a period of 12 to 24 hours until it hardens well. If you do not have the possibility of cooling, the meat is ground with a meat grinder, through a grid with a hole size of 3-4 mm.
Grinding the meat
It is very important not to crush the meat when grinding it, so use sharp knives and the grate of the meat grinder. When grinding, the meat should come out in straight sticks, like macaroni.
Seasoning and filling
The minced meat is mixed with the spices, placed in a porcelain bowl or pot, stuffed well, the surface is smoothed and left to stand in a cool place for 12-24 hours. The flavored minced meat is stuffed tightly into the intestine. They are pre-cut into pieces about 45 cm long, and one end is tied and at the same time a loop is made for hanging them.
Traditional Pork Sausage Recipe – Drying
The filled intestines are also tied at the other end and punctured with a needle to release the remaining air during filling. The pork sausages are dried in cool and airy rooms. After 4-5 days, they are taken off in the evening and piled up to soften. In the morning, they are rolled with a rolling pin. Rolling continues the first and second week until the sausages dry and take shape. If you have the opportunity, you can also press them under weight once or twice.
For this purpose, they are arranged on a table, a board is placed on top of them, on which weights are arranged, and they are left like that for about 12 hours. After rolling and pressing, the sausages are left to dry for 2-3 months until they are completely dry. In a cool, dark place, they can be stored for up to 1 year.