Homemade sausages

Homemade Sausages: A Traditional Recipe Full of Flavor

Homemade sausages are not just a delicacy, but also a true culinary art, with deep roots in gastronomic traditions. This recipe will take you through a satisfying process, where each step has its importance. Get ready to gather around the table and explore the flavors that intertwine in every sausage!

Preparation Time
- Preparation time: 30 minutes (not including draining time)
- Cooking time: 50 minutes
- Total time: 2-3 days (depending on draining time)
- Number of servings: 20-25 servings

Ingredients
- 25 kg lean pork – make sure it is fresh and of high quality to achieve juicy sausages.
- 3 kg pork fat – this will add fat and flavor, essential for texture and taste.
- 6 tablespoons of salt – causes a chemical reaction that helps preserve the meat and adds flavor.
- 1 tablespoon of ground pepper – gives a slightly spicy taste and stimulates the taste buds.
- 1 packet of sweet paprika (17 g) – provides a hint of color and a sweet flavor.
- 700 g garlic – adds an unmistakable fragrance and strong flavor.
- 1 teaspoon oregano – a classic ingredient that perfectly complements the recipe.
- Pork intestines for sausages – make sure they are well cleaned and prepared for stuffing.

Preparation

1. Preparing the ingredients
Start by chopping the lean pork and fat in a food processor or with a sharp knife. It is advisable to freeze them slightly beforehand for easier cutting. Peel and finely chop the garlic, and if you want a more intense flavor, you can crush it.

2. Meat mixture
In a large bowl, add the chopped meat, fat, garlic, salt, pepper, paprika, and oregano. Use your hands to mix the composition, ensuring that all ingredients are well distributed. It is essential for the mixture to be homogeneous to achieve an even taste.

3. Stuffing the intestines
Prepare the pork intestines, ensuring they are well cleaned and rinsed. Use a stuffing device or a funnel to fill the intestines with the meat mixture. Be careful not to overfill them, as the sausages need room to expand during cooking. Tie the ends of the intestines to prevent leaks.

4. Draining the sausages
Place the sausages on a rolling pin or a wooden stick, ensuring there is a container underneath to collect excess liquid. Let them drain for 2-3 days in a cool temperature (on the balcony or in a well-ventilated place). This step is essential for achieving sausages with a perfect texture.

5. Cooking the sausages
Once drained, preheat the oven to 180°C. In a roasting pan, add two tablespoons of lard and place one of the sausages. Bake for about 50 minutes or until the sausage becomes golden brown and crispy. Carefully turn it into a large dish and repeat the process for the remaining sausages.

6. Serving
Once fried, cut the sausages into small pieces and place them in a dish. Pour warm lard over them to keep them juicy. Cover the dish and let it cool. Homemade sausages can be served plain, with mustard, or alongside a portion of polenta and cheese.

Practical tips
- Ingredient care: Ensure that all ingredients are of the best quality. Buy fresh meat from a trusted butcher and always check the expiration date of the fat.
- Stuffing the intestines: If you do not have a stuffing device, you can use a clean plastic bag, cut at one end.
- Spices: Experiment with different spices, such as cumin or chili pepper, to create a personalized version of the sausages.

Suggested combinations
These delicious sausages pair perfectly with quality mustard, but also with a cold beer or a dry red wine. They can also be served alongside a fresh green salad or even in sandwiches with crunchy vegetables.

Nutritional information
Homemade sausages are an excellent source of protein and healthy fats, but it is important to consume them in moderation, considering their high salt and fat content. A serving (about 100g) can have around 300-400 calories, depending on the exact proportions of the ingredients.

Frequently asked questions
- Can I use other types of meat?
Yes, you can experiment with beef or even a mixture of meats, but the results will vary depending on the fat content.
- How long can I keep the sausages?
If stored in lard, the sausages can last a few weeks in the refrigerator. Make sure they are completely covered in lard to prevent oxidation.
- What can I do with leftover sausages?
Leftover sausages can be added to soups, stews, or used in stir-fry dishes to give an intense flavor.

Now that you have all the necessary information, we encourage you to unleash your imagination and enjoy the cooking process. Feel free to share this recipe with friends and family, because nothing compares to the joy of savoring homemade sausages, made with passion and dedication. Enjoy your meal!

 Ingredients: -25 kg lean pork -3 kg pork fat -6 large tablespoons of salt -1 tablespoon ground pepper -1 packet of sweet paprika, 17 g -700 g garlic -1 teaspoon oregano -pork intestines for sausages