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Homemade sausage: a traditional delicacy for festive meals

Who hasn’t heard of homemade sausage? This delicacy has long been a symbol of festive meals, bringing family and friends together around a lavish table. Although the recipe may seem daunting at first glance, I will guide you step by step to achieve a perfect sausage, even without the traditional belly!

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 6-8

Ingredients:
- 2 pieces of pork kidneys
- 1 pork tongue
- 1 not too large pork hock
- 1 pork ear
- 300 g of pork rind
- 1 pork spleen
- 300 g of pork liver
- 1 head of garlic
- Bay leaves (4-5 leaves)
- Peppercorns (a few)
- Ground pepper (to taste)
- Salt (to taste)
- 500 g of pork meat

1. Initial preparations: cleaning and preparing the ingredients
Start by washing and cleaning all the pork organs. This step is essential to ensure your sausage will have a clean and pleasant taste. So, take your time! While you are cleaning, think about how each ingredient will contribute to the final flavor of the sausage.

2. Blanching the ingredients
After cleaning the organs, bring water to a boil in a metal basin. When the water reaches boiling point, pour it over the pork organs and let them sit covered for 15 minutes. This step will help remove impurities and give the sausage a finer texture.

3. Cooking the ingredients
After blanching, place all the ingredients (except the tongue) in a large pot with cold water. Boil the tongue separately, as it needs to be cleaned of the skin on top. Add salt, bay leaves, peppercorns, and any other preferred spices to the pot with the organs and let it simmer. Skim if necessary, and allow the ingredients to boil until the meat easily separates from the bone (about 1-2 hours).

4. Preparing the mixture
When the organs are cooked and slightly cooled, remove them onto a platter and cut them into small pieces, but not too fine – you want your sausage to have a pleasant texture. Reserve the cooking liquid, reducing it by half to concentrate it. This stock will become the flavorful base of your mixture.

5. Mixing the ingredients
In a large bowl, mix all the chopped ingredients, add the crushed garlic, salt, ground pepper, thyme, and any other preferred spices. Taste the mixture and adjust the seasonings as desired – this is your chance to personalize the recipe!

6. Filling the bags
Whether you choose to use plastic bags or any other container to form the sausage, make sure to fill them evenly, without leaving air inside. It’s ideal to get 2-3 bags, so you can cut the sausage into thinner slices, easy to serve.

7. Cooling and serving
Place the filled bags in the refrigerator and let them cool for a few hours, or ideally overnight. When ready, slice and serve with mustard or a salad of pickles. You will discover a perfect combination of flavors!

Nutritional details and benefits
Homemade sausage, although delicious, is a dish that contains a significant amount of protein due to the meat and pork organs. It is a good source of vitamin B12, necessary for red blood cell formation. However, it is important to consume sausage in moderation due to its high fat and salt content.

Recipe variations
If you want to experiment, you can add beef or even some exotic spices, such as smoked paprika or allspice, along with the organs. Each variation will bring a new taste and flavor to your sausage.

Serving suggestions
Sausage is perfect alongside a cold plum brandy or a dry white wine. A salad of beets or pickled cabbage will complement the rich flavors of the sausage even better.

Frequently asked questions
1. Can I use other types of meat?
Yes, you can replace pork with beef, but you will need to adjust the cooking time.

2. How can I preserve sausage for longer?
Sausage can be frozen. Make sure it is well wrapped in plastic wrap or freezer bags.

3. Is it possible to make sausage without organs?
Of course! You can use only pork meat and spices, but the flavor will be different.

This homemade sausage recipe is not just a dish; it is a cooking experience that will remind you of family meals and ancestral traditions. So, don’t hesitate to try this delicious recipe and enjoy the authentic taste of homemade sausage! Enjoy your meal!

 Ingredients: 2 pieces of pig kidneys, 1 tongue, 1 not too large hock, 1 ear, 300g of cracklings, 1 spleen, 300g of liver, 1 head of garlic, bay leaves, whole and crushed pepper, salt, 500g of pork meat

 Tags:  house drum