Homemade Sausage

Elena Butuc

At home, my mother frequently prepares sausages using only the finest ingredients, often homemade. I believe this is the easiest and most convenient recipe for any home cook. I'm planning to try other recipes and welcome your suggestions in the comments.

The key to our sausage recipe is balancing the right ratio of fat to lean meat. Too much lean meat results in dry sausages, while excessive fat can ruin them. Aim for 80% lean meat and 20% fatty meat for the best results.

I freeze them fresh and thaw them as needed for baking, ensuring that you always have delicious, high-quality sausages ready for any event.

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Ingredients

Metric US

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Pork leg meat

1 kg

you can also add some beef or mutton

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Garlic cloves

50 g

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Salt and pepper

1 tsp

to taste, you can add other spices

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Natural hog casings

200 g

I find them salty in the store

Step by step

Step 1

This shows the meat used - including both fatty and lean cuts.

Step 2

Peel and wash the garlic.

Step 3

Prepare the hog casings according to package instructions - usually soak in hot water for about 30 minutes and rinse several times.

Step 4

Key step - avoid mincing the meat through a fine grinder. Chop it finely by hand or use a larger-holed mincer attachment. I used a food processor to have both small and larger meat pieces.

Step 5

Add salt, pepper, and potentially other preferred spices such as ground coriander to the minced meat and garlic. Avoid over-spicing to retain the meat and garlic's aroma.

Step 6

Attach the sausage-making accessory to the meat grinder (remove the small knife and sieve, leaving only the "big snail"). Dress the sausage casing, cutting the excess as needed. Ask in the comments if you have any doubts.

Step 7

Begin forming the sausages, being careful not to fill them too tightly or too loosely. Adjust the thickness by hand as you fill.

Step 8

Place the sausages in a lightly oiled pan. Use a needle to prick the sausages along their length, preventing them from exploding in the oven.

Step 9

Put the pan in a preheated oven at 180 degrees Celsius and bake for 20-30 minutes.

Step 10

After baking, excess juice will collect in the pan. It is advisable to drain most of it.

Step 11

Brush the sausages with the remaining fat and juice, then return them to the oven for about 15 minutes to brown and glaze.

Step 12

The sausages are ready to serve hot or cold with your favorite garnish. You can make variations with different meats like lamb; they will be just as tasty.

Enjoy your meal!