Homemade Smoked Pork Sausage - Making pork sausage at home.

Categories: Sausage

This homemade sausage recipe is prepared from the fatty meat of a freshly slaughtered pig. Usually our ancestors did this work late in the fall or winter, when frosts had already set in and the meat did not spoil. Natural pork sausage is tasty and healthy, because it is made entirely from natural products: cleaned and processed intestines are filled with fresh meat and spices. The recipe, of course, is not simple, but the result is worth a little effort.

Ingredients: coriander, ground red pepper, starch, sugar, pork, salt, ground black pepper, garlic

For 2 kg of pork meat, take 50 g of salt, 10 g of sugar, 3 g of ground black pepper, 4 g of ground red pepper, a few cloves of garlic, 2 tbsp. l. starch, 1 tbsp. l. ground coriander.

How to cook pork sausage at home.

We pass the fatty pork through a meat grinder twice. Or you can do it in another way: grind one part of the meat in a meat grinder, and cut the other into pieces and then mix everything. In this case, on the cut of the finished sausage, pieces of meat will be visible among the homogeneous mass.

Next, add spices, salt, sugar, starch, finely chopped or crushed garlic, 200 g of broth to the minced meat - mix everything and put it in a cold place to brew for 10 hours.

After the meat has been soaked in spices, let's start preparing the sausages. To do this, fill prepared intestines from the small intestine of a pig with minced meat.This can be done in a meat grinder using a special sausage attachment. We make small sausages, about half a meter long. Then, we tie both ends of the sausage together in the form of a ring and put it in a special smokehouse under hot smoke. You need to smoke the sausage for at least 12 hours.

In a cold place, smoked homemade pork sausage will keep well all winter and spring. We make sandwiches with it in the morning, fry eggs.

Alternative recipes in the video: Natural, smoked pork sausage in the Bradley Smoker (Zita&Gita)