Making homemade sausages can be a rewarding process and allows you to customize flavors to your liking. Here’s a basic recipe for fresh sausages, along with some variations and tips.
Basic Fresh Sausage Recipe
Ingredients:
- For the Sausage:
- 1 kg (2.2 lbs) ground pork (or a mix of pork and beef)
- 200 g (7 oz) pork fat (optional, for added juiciness)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or other herbs/spices of choice)
- ½ cup cold water or ice
- Sausage casings (pork or beef, soaked and rinsed if needed)
Instructions:
1. Prepare the Meat:
- If not already ground, grind the pork (and fat, if using) through a meat grinder using a medium or coarse plate. If you don’t have a grinder, you can ask your butcher to do this for you.
2. Season the Meat:
- In a large bowl, mix the ground pork (and fat) with salt, pepper, garlic powder, onion powder, and dried thyme.
- Gradually add the cold water or ice while mixing. This helps bind the mixture and makes it easier to stuff.
3. Prepare the Casings:
- If using casings, rinse them thoroughly under cold water and soak them in a bowl of water to make them pliable. Keep them in the water until ready to use.
4. Stuff the Sausages:
- Fit a sausage stuffer or a piping bag with a large nozzle to your grinder or mixing bowl.
- Slide one end of the casing onto the stuffer or nozzle, making sure it’s well onto the tube.
- Gently feed the casing onto the stuffer while you stuff it with the sausage mixture. Avoid overfilling; leave some room for the casing to expand.
- Twist the sausages into links of your desired length, twisting every 6-8 inches to form individual sausages.
5. Seal and Twist:
- Tie off the open end of the casing with kitchen twine.
- Use a pin or needle to prick any air bubbles that may have formed.
6. Cook or Store:
- Fresh sausages can be grilled, pan-fried, or baked. Cook them thoroughly until they reach an internal temperature of 71°C (160°F).
- If not cooking immediately, store the sausages in the refrigerator for up to 3 days or freeze them for longer storage.
Variations and Flavor Additions:
- Italian Sausage: Add 2 tablespoons of fennel seeds, 1 tablespoon of dried basil, and 1 tablespoon of dried oregano.
- Breakfast Sausage: Incorporate 1 tablespoon of sage, 1 teaspoon of cinnamon, and 1 teaspoon of brown sugar.
- Spicy Sausage: Mix in 1 teaspoon of red pepper flakes, 1 teaspoon of cayenne pepper, or minced chili peppers.
- Herb Sausage: Add fresh herbs like rosemary, parsley, or cilantro to the mixture.
Tips:
- Keep Everything Cold: Keeping the meat and fat cold during the process helps to ensure that the sausage mixture binds well and doesn’t become greasy.
- Test the Flavor: Before stuffing, cook a small patty of the sausage mixture to check the seasoning. Adjust as needed.
Homemade sausages are a fantastic way to enjoy fresh, flavorful meat and can be tailored to your taste preferences. Enjoy making and eating your sausages!
