Fresh sausages

Fresh Sausages

Every winter I make these fresh sausages at home. Usually, I handle the meat on a day off when I know I have enough time to take my time and not rush. I don't use lean meat; I always put as much fatty pork neck as possible. I received a meat grinder as a holiday gift, and since then, I have been using it for both grinding and stuffing the casings. It’s a classic recipe, without complicated steps or hard-to-find ingredients.

Quick Info

Total time: 2-3 hours (depending on experience and helpers)
Preparation time: 2-3 hours (depending on speed in grinding and stuffing)
Cooking time: not applicable, only frying at serving
Servings: approx. 20-25 sausages, depending on the thickness of the casings
Difficulty: medium, more fiddly than complicated
Recipe type: homemade fresh sausages, for winter or special occasions

Ingredients

3 kg fatty pork neck
1 and a half cups of water
1 cup of oil (I used palm oil)
Pork offal for sausages (one can, about enough for 3 kg of meat)
1/2 teaspoon allspice
1 tablespoon dried thyme
1 teaspoon sweet paprika
Pepper, to taste (I don’t have a fixed amount; I add enough to make them well-seasoned)
5 heads of garlic (I choose large heads for intense flavor)
Salt, about 3 tablespoons (enough to be well-salted, but I adjust to taste)

Preparation Method

1. Cut the pork neck into suitable pieces and grind it with the meat grinder, using your preferred plate (I choose the medium plate).

2. Prepare the casings for stuffing. Wash them well in several cold waters, then gently blow into each casing to check if they are blocked and to open them completely. Leave them in cold water until use.

3. Put the ground meat in a large bowl, add the crushed garlic (I mash it with salt for a fine paste), then the rest of the spices: salt, pepper, allspice, thyme, sweet paprika.

4. Pour the one and a half cups of water and the cup of oil over the meat. Mix very well for a few minutes to bind the mixture and evenly distribute the spices. Massage with your hand; I’ve noticed that the final texture is better if you insist on kneading.

5. Attach the sausage stuffing device to the meat grinder. Slide the prepared casings onto the stuffing tube as far as possible at once.

6. Stuff the casings with the meat mixture, being careful not to overstuff them (they risk bursting when frying). If a casing inflates too much, gently prick it with a thin needle to let the air out.

7. When the casing tube is full, twist or tie the ends and repeat the process until you finish all the mixture.

8. Place the finished sausages on a tray or grill to air dry for a few hours if you have time and space. If not, you can put them directly in the freezer in bags or containers.

9. When serving, fry the sausages in a pan with a little oil or even bake them. They are good with mustard, grated horseradish, and homemade bread.

Why I Make This Recipe Often

It’s one of the recipes I can rely on every Christmas or when we need fresh meat for a few weeks. I enjoy making them at home because I know exactly what I put in them. They can be stored in the freezer without problems and can be cooked quickly.

Tips and Variations

Tips

- Don’t overstuff the casings, as they can burst when frying.
- Knead the meat well to mix the spices evenly.
- If you have patience, let the mixture rest for an hour in the fridge before stuffing the casings; the flavors combine better.

Substitutions

- Palm oil can be replaced with any other vegetable oil.
- If you don’t have pork neck, you can use shoulder, but make sure it’s fatty enough.

Variations

- You can add hot pepper or hot paprika for an extra kick.
- If you want a stronger flavor, increase the amount of garlic or thyme.
- The ratio of spices/pepper can be adjusted to taste, but keep the salt-meat ratio.

Serving Ideas

- Fresh sausages can be fried and served simply with mustard.
- They are good with freshly grated horseradish.
- They can be served alongside baked potatoes, polenta, or rustic bread.

Frequently Asked Questions

1. How do I check if the casings are not blocked or broken?
Gently blow into each casing before stuffing them. If air doesn’t pass through, they are blocked or broken and need to be replaced.

2. How long can fresh sausages be kept in the refrigerator?
In the refrigerator, raw sausages last 2-3 days. For longer storage, it’s best to freeze them immediately.

3. Why do the casings need to be pricked when stuffing?
If you don’t prick the casing, large air bubbles can form, and the sausage risks bursting when frying or boiling.

4. Can I use meat other than pork?
You can partially or completely replace it with beef or lamb, but the texture and final taste will be different, and the fat content may need adjustment.

5. Why don’t we use nitrite or preservatives?
Because this recipe is designed for quick consumption or freezing. If you want to smoke or dry them, you need adapted recipes.

Nutritional Values (Estimates)

One serving of homemade sausage (approx. 100g) has approximately:

Calories: 310-340 kcal
Protein: 12-15g
Fat: 28-30g
Carbohydrates: under 1g (only traces from spices)
Values may vary depending on how fatty the meat used is and the thickness of the sausages. Homemade sausages are quite caloric and rich in fat, especially if you don’t use lean meat.

Storage and Reheating

Fresh sausages store well frozen for several months. In the refrigerator, they last only 2-3 days. To cook them after freezing, there’s no need to fully defrost them: you can put them directly in the pan over low heat. If you want them drier, leave them to air dry for a few days, but make sure it’s a cool and airy space. Reheating is easiest in a pan or oven, without drying them out too much.

 Ingredients: 3 kg pork neck (as fatty as possible) 1 and a half glasses of water 1 glass of oil (I used palm oil) pork intestines (1 can) allspice (1/2 teaspoon) thyme (1 tablespoon) sweet paprika (1 teaspoon) pepper (to your liking) 5 heads of garlic (we like it well garlicky) salt (about 3 tablespoons)

 Tags:  homemade sausages