Pork sausage - 20 cooking recipes

Check out a collection of great, tried and tested pork sausage recipes on the culinary talent website bestrecipes24.com. Try boiling, baking, frying, smoking or drying the sausage. Add offal, various aromatic seasonings, wine, vodka or cognac to the filling. Create an unforgettable homemade meat delicacy!

Homemade sausage is essentially minced meat of any type of meat in a casing. The ideal sausage is made in natural casing, which is best purchased ready-made, already peeled. Any meat for sausage is suitable, but still the abdominal part of the carcass or a non-fat neck will be the most successful choice.

Interesting recipe: 1. Pork small intestines, regardless of where they were purchased, must be carefully processed. Thaw frozen ones at room temperature. Then carefully wash, turn out, carefully scrape with the blunt side of a knife, removing mucus, and rinse again.2. For convenience, cut the shell into pieces of about 1 meter.3. Soak in salt water for at least an hour. Rinse again.4. Cut the lard and meat for filling into small pieces.5. Mix with salt, pepper, chopped garlic, coriander, thyme and other aromatic seasonings to taste.6. Pour in a little cognac. Mix thoroughly.7. Let the minced meat brew for at least an hour.8. Using a special attachment or by hand, carefully fill the intestines, forming sausages of the desired size by twisting or tying them.9. Allow the prepared sausage to rest and absorb the flavors for 3-4 hours.10. Using a thin needle, prick the sausage in several places.11. Boil over low heat for about 40 minutes.12. Fry in a pan or bake until golden brown.

Helpful tips:• When stuffing sausage, you need to make sure that the intestine is not filled very tightly. This will help avoid rupture of the casing during further heat treatment.• Homemade sausage is perfectly stored in the freezer, both raw and boiled.• Be sure to remove the skin from the lard before cooking.• Pork sausage can be cooked in cling film, foil or in bacon.