Homemade pork sausage in natural casing

[Cooking is not difficult, the main thing is to do it with love for your loved ones)]

Homemade pork sausage in natural casing

Category: Meat dishes

Ingredients
lean pork	750 grams
fatty pork (loin)	250 grams
nitrite salt 0.5-0.6% (can be 50 * 50 with table salt)	20 grams
ice water (pieces of ice)	100g
ground black pepper	1/2 teaspoon (to taste)
nutmeg	1/4 teaspoon (to taste)
dry garlic	1/2 teaspoon (to taste)
ascorbic acid 0.5-1 grams per kilogram	1 gram
thermometer probe
additional thermometer for the oven
pork casings

Cooking method

• Wash and dry the meat. Place in the freezer and freeze slightly. Cut into long thin strips and chill again in the freezer.

• Now put the meat in the freezer and freeze it slightly. Why do this? Do not overheat the meat. In our case, it is necessary that the minced meat, when twisting and kneading, does not heat up above 12 degrees, but it is better not above 10 or even lower. Muscle protein, which is released during kneading and serves as a frame for us, stands out well at 0 degrees, and at temperatures above 12, it will simply boil. And if it is cooked, it will not be able to bind fat and water together, which will lead to the main marriage of sausages - broth edema.

• Twist 250 grams of fatty pork and 100 grams (about 35%) with a meat grinder (3 ml sieve)

• I twisted the rest of the lean meat onto such a large wire rack. Small thin pieces are obtained. If you do not have such a grid, then cut the meat into small thin pieces with a sharp knife.

• Put two types of minced meat in one layer in a bag and put in the freezer for 30-40 minutes. Place the bowl and K-shaped spatula in the freezer. This time I rinsed the bowl and carried it out into the yard with the spatula. The temperature outside was -25. When I brought the dishes, it was covered with a thin layer of ice and my hands froze to it.

• Put the minced meat in the bowl and add salt. We start kneading. When the salt is completely distributed over the minced meat, add a little ice water, which we gradually continue to add, spices and ascorbic acid. Why is it needed? Ascorbic acid prevents the formation of nitrates, nitrites and N-nitrosamines in sausage, in the production of various meat products, this food additive helps to speed up the coloring process, and in general is a color stabilizer during storage, is a preservative for animal and vegetable fats, that is, increases their shelf life ...

• Knead the minced meat until threads are formed, the mince is sticky and all the liquid is absorbed.
• We monitor the temperature. If the minced meat starts to heat up, it is better to stop and cool it. To remove air from the minced meat, it is necessary to carry out processing at low speeds at the last stage of mixing so that there are no voids in the finished product.
• The finished minced meat is sticky, but can be easily washed off with cold water.
• Cover and refrigerate for a day to ripen.
• 
• 
• 
• The chereva, if it is already prepared, is washed. We fill with a syringe or a meat grinder with a special attachment. I stuffed with a syringe. Moisten the tarsus (the tube on which the belly is stretched) moisten with water. This will make it easier to pull the belly. In order not to suffer with air bubbles, it is necessary to squeeze out all the air through the tarsus. To do this, we rotate the handle of the sausage syringe until a piece of minced meat appears from the end of the tarsus. If air does get in, then pierce this place with a needle. We pull the belly a little beyond the borders of the tarsus, tie it with a knot and start stuffing. Do not try to stuff the casing very tightly. We will adjust the density later in the knitting process. We tie the second end.

• Clamp the womb on both sides with your fingers at a distance of 15 - 20 centimeters. If necessary, we compact the minced meat. We twist the sausages. First, in one direction, the next sausage - in the other (you need to make a few twists in each place). And so along the entire length.

• Leave to warm at room temperature for 2-3 hours. The sausage in the middle should warm up to 14 degrees or more. Only then can it be transferred to the oven. To measure the temperature for cooking the sausage, insert a probe thermometer into the sausage along the end.

• We transfer the sausage to a cold oven, put an additional thermometer for the oven to know the exact temperature.

• Cooking
• Stage 1: temperature 50-55 degrees until the temperature inside the sausage reaches 30-35 degrees.
• Stage 2: temperature 65-70 degrees until the inside of the sausage reaches 55 degrees.
• Stage 3: temperature 78-85 degrees until the inside of the sausage reaches 69-70 degrees.

• Take it out of the oven and put it in cold water with ice. We need to cool them down quickly to keep bacteria from developing.

• Wipe it up, wrap it in paper and put it in the refrigerator for at least 8 hours.
• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

Delicious. Beautiful cut pattern. The recipe is fancy, but classic. Recommend)

Yeah, such an appetizing sausage, mmmmm ... for a sandwich in the morning Mrs. with coffee

[ang-kay]

ang-kay, Angela, as always incomparable! How I want to master the "sausage science". All your recipes for sausages, sausages, ham, etc. are in my bookmarks. Here's how I'll get sausages like yours, I'll move on to the notes!
Thank you very much for the recipe!

[Girls,]

Girls, Thank you. Help yourself)

I'll get sausages like yours, I'll move on to the notes!

Tanya, as the pros say, sausages are the hardest part. Sausage is made easier. From the wrong start

[Angela]

Angela, well, since the beginning, then it is necessary to bring to mind. As they say, we live by the principle: I can't, I will learn!

For that, it will be quite simple to make sausage later)

[Angela]

Angela, the sausage is wonderful! Thanks for the detailed MK!

Just super. I still can't make up my mind, I'm scared, but I really want to. Thank you very much for such a detailed description, I will also ripen like a sausage ...

[Angela]

Angela, cool sausage
And I somehow will not make friends with cooking in the oven. Somehow a little dry for me. I tried it three times and I go back to cooking in water, well, and then to the airfryer to "breathe" on the sawdust
I need to breathe out again

The temperature outside was -25.

where is this temperature ??? in the Luhansk region ??? and the sausage is super!

Girls, thanks)

Somehow a little dry for me. I tried it three times and I go back to cooking in water,

And for me, water is not an option at all. I do not know how to keep the temperature in it. A bit dry, maybe because you overexpose in the oven. Look at the temperature steps here. A friend found it somewhere in production directories.

where is this temperature ??? in the Luhansk region ???

Three weeks ago, frosts were under 30 for several days. The day before yesterday 27, today 13.

[Angela]

Cooking
Stage 1: temperature 50-55 degrees until the inside of the sausage reaches a temperature of 30-35 degrees.
Stage 2: temperature 65-70 degrees until the inside of the sausage reaches 55 degrees.
Stage 3: temperature 78-85 degrees until the temperature inside the sausage reaches 69-70 degrees.

A very important clarification-remark ... for sure, if these conditions are met, everyone will succeed in sausage ...
Angela, Thank you!.

Angela, what diameter did you take?

[AlenKa]

A very important clarification remark.

AlenKa, yeah)

and what diameter were you taking?

about 40 millimeters, but you can take any. It is not important)

[Angela]

Angela, thanks for such a delicious and simple sausage! Fragrant, tasty, it seems to me that on the third day, homemade sausage becomes tastier, I have noticed this more than once.



Well, the cut.Not a very good photo, but the structure is still visible.

[Yaroslavna]

Yaroslavna, everything worked out great) Thank you for such an excellent report and trust in the recipe. And yes, the sausage is always tastier after a couple of days. In it, all tastes are well distributed and open)

[Angela]

Angela, on the first day, the smell of garlic always annoys me, and then it is so well distributed.

[Yaroslavna]

Yaroslavna, you know, if fresh garlic, and even imported, then the smell is crazy unpleasant. Therefore, it is best to lay it dry. Somehow dry does not bother me at all. Maybe you shouldn't put it down at all or reduce it?

[Angela]

Angela, I also have dry, you see I have such a scent))) but I did it without garlic, not that))) and there is nothing to replace it with.

Then be patient

And I also made a sausage ... well, I can't get past Angela's sausage recipes .. only this time I ordered a small one for a large size)))
This is what happened in Belobok

The taste is very balanced, nothing fell apart when cutting ...
This is what my design looked like with a thermometer for precise compliance with the cooking technology)))

The time in the oven turned out to be about five hours ... but the result exceeded expectations, which is always the case with such worked out and instructive recipes
Thank you Angela!

[AlenKa]

AlenKa, everything is great. Thank you for your trust and such nice words. Cook for health)

A start! First try! A little almost salted, almost seasoned ... But on the other hand, it's made of meat too !!!!!!

[Nuttison]

Nuttison, well, that's great. The main thing is to start. Then do not stop) If you put salt according to the recipe, then it is enough. And spices are an individual arrangement, as for me.

I put less salt and seasonings, deliberately! The taste is different for everyone ... and it's never too late to add! And too much is bad! Fried with seasonings with a tomato .... yes with mashed potatoes ..... Very tasty !!! We decided unambiguously --- we will do it !!! Thanks for the recipe!

Angela, came to say thank you for the recipe! Today I made a sausage. To say delicious, to say nothing. I liked it very much. The smallest sausage was cut immediately. She put the remaining 3 meters in the refrigerator for maturation. And how long can such a sausage be stored? Can I keep a little in the freezer? I understand that the taste will suffer, but I don’t know how to do it a little, and I cannot eat everything quickly.

[Tatyana]

Tatyana, it's very cool that everything worked out and I liked the result.
You can calmly freeze it. I am not a gourmet and my taste does not suffer from freezing. In the refrigerator (maybe not true) it lays normally for more than a week. Only do not wrap it in polyethylene and it just dries up a bit.

Great. My gourmand is like-dislike and the refrigerator is just my option. Thanks again.

[Angel,]

Angel, tell me, please, but where do they get the ascorbic acid?

At the pharmacy. Or in online stores selling all sausages.

At the pharmacy.

Is it there in the form of what? What is the packaging? I need to have an idea what, in the pharmacy, to ask and how much))))

So ask. Can be in ampoule or tablets. Perhaps it is in powder. What kind of packaging you have, I cannot know.

Yeah, I get it. Thanks for the advice, Angel !!!



Oh ... I looked at pharmacies - there are offered with different concentrations ... 5% and 10% ...
And what is needed?

[Angela]

Angela, again made your sausage, oh and it is delicious, infection))) thanks! I will add a photo of ascorbic acid, can anyone help with the purchase.





Well, the sausage itself.

[Yaroslavna]

Yaroslavna, great sausage. Well done!

Girls, can you then smoke this ready-made sausage in a multicooker-smoker?

[Radugal]

Radugal, can.

[Angela]

Made according to your technology, Angela - it turned out super! After the oven, I smoked it cold smoking in a Vitesse 3020 multicooker-smokehouse. I wrapped it in paper and put it in the refrigerator overnight. Today I have already tried it - it is very tasty, it cannot be compared with any store. Thank you!

[Radugal]

Radugal, a wonderful sausage turned out. I'm glad I liked it. Smoking is generally class!