Fresh sausage Ingredients: 100 g of - salt (20 g per kg of meat) - 25 g of - pepper (5 g per kg of meat) - 20 cl of - red wine (optional) - 2 kg of - pork shoulder - 3 kg of - fresh pork belly - 1 sachet of - casing for sausage - 3 cloves of - garlic (optional) - 1- meat and the tip for making the sausages.
Utensils： 1 Blender 1 knife knives- 1 salad bowl- 1 meat grinder chopper- 1 salad bowl 1 citrus press- 1 fork- 1 freezer- 1 cutting board cutting boards-
Total time:
2 h
Preparation:
2 h -
Cooking:
-
Phase 1
The vshe:
Phase 2
Cut the meat into thin strips to pass it through the meat grinding machine. Keep it cool.
Phase 3
The next day:
Phase 4
Install the mincing machine on a table with a container that will receive the sausage meat and soak the casings in vinegared water in a bowl.
Phase 5
Pass the meat through the grinder, alternating the shoulder and the breast
Phase 6
once all the ground meat is chopped, add the salt and pepper, and mix everything well for 15 minutes, the more it is mixed, the better it will be.
Phase 7
Boil the wine and the 3 cloves of garlic over low heat for 10 minutes, the wine will be reduced by half. Leave to cool.
Phase 8
Meanwhile, rinse the hoses under the tap, opening them well so that the water flows inside.
Phase 9
Remove the grinder disc and put the sausage tip in place.
Phase 10
Thread the entire casing onto the sausage tip, leaving a little sticking outwards.
Phase 11
Empty the wine and garlic into gauze or a small cloth above the flesh and press everything well to extract as much juice as possible. Mix everything again for 10 minutes.
Phase 12
This being over, the serious things begin.
Phase 13
Put the flesh in the machine and turn the crank, the flesh will appear in the casing once it is at the end.
Phase 14
Close the casing with food string and continue this operation until the casing is finished.
Phase 15
Put in a new gut and so on until there is no more flesh.
Phase 16
Once the sausage is finished, prick it all over with a needle so that the air comes out and it drips a little.
Phase 17
Hang it for a day in a very cool, dark place.
Phase18
You can eat it straight away or put it in the freezer, no problem.
Phase 19
The same recipe applies to sausage, the casing will simply be bigger and the drying time much longer.
Phase 20
P.S: little tip for pricking the sausage: I take a cork that I cut in half, I cross it with headed pins (around ten) and that's it.
Utensils： 1 Blender 1 knife knives- 1 salad bowl- 1 meat grinder chopper- 1 salad bowl 1 citrus press- 1 fork- 1 freezer- 1 cutting board cutting boards-
Total time:
2 h
Preparation:
2 h -
Cooking:
-
Phase 1
The vshe:
Phase 2
Cut the meat into thin strips to pass it through the meat grinding machine. Keep it cool.
Phase 3
The next day:
Phase 4
Install the mincing machine on a table with a container that will receive the sausage meat and soak the casings in vinegared water in a bowl.
Phase 5
Pass the meat through the grinder, alternating the shoulder and the breast
Phase 6
once all the ground meat is chopped, add the salt and pepper, and mix everything well for 15 minutes, the more it is mixed, the better it will be.
Phase 7
Boil the wine and the 3 cloves of garlic over low heat for 10 minutes, the wine will be reduced by half. Leave to cool.
Phase 8
Meanwhile, rinse the hoses under the tap, opening them well so that the water flows inside.
Phase 9
Remove the grinder disc and put the sausage tip in place.
Phase 10
Thread the entire casing onto the sausage tip, leaving a little sticking outwards.
Phase 11
Empty the wine and garlic into gauze or a small cloth above the flesh and press everything well to extract as much juice as possible. Mix everything again for 10 minutes.
Phase 12
This being over, the serious things begin.
Phase 13
Put the flesh in the machine and turn the crank, the flesh will appear in the casing once it is at the end.
Phase 14
Close the casing with food string and continue this operation until the casing is finished.
Phase 15
Put in a new gut and so on until there is no more flesh.
Phase 16
Once the sausage is finished, prick it all over with a needle so that the air comes out and it drips a little.
Phase 17
Hang it for a day in a very cool, dark place.
Phase18
You can eat it straight away or put it in the freezer, no problem.
Phase 19
The same recipe applies to sausage, the casing will simply be bigger and the drying time much longer.
Phase 20
P.S: little tip for pricking the sausage: I take a cork that I cut in half, I cross it with headed pins (around ten) and that's it.