Homemade Sausage

Name: Homemade Sausage
Cuisine: American
Ingredients: 700 grams Ground pork; 300 grams Pork belly; 1 tsp Black pepper; 1/2 tsp White pepper; 1/2 tsp Sage; 1/2 tsp Coriander; 1/2 tsp Allspice; 1/2 tsp Nutmeg; 1/4 tsp Garlic powder; 4 tsp Salt; 3 tsp Sugar; 10 Fresh basil leaves; 1 egg Egg white; 2 clove Grated garlic; 100 ml Milk; 30 ml Onion juice; 4 m long Sheep casing (salted)

cookpad.japan @cookpad_jp

Once you make these homemade sausages, you'll stop buying them from the store.

When you mix the meat and other ingredients, use ice water bath to keep the meat temperature low. It's better to cool all the ingredients beforehand. For using 4 m of sheep casing. Recipe by chi-bo-3

Once you make these homemade sausages, you'll stop buying them from the store.

When you mix the meat and other ingredients, use ice water bath to keep the meat temperature low. It's better to cool all the ingredients beforehand. For using 4 m of sheep casing. Recipe by chi-bo-3

cookpad.japan @cookpad_jp

Once you make these homemade sausages, you'll stop buying them from the store.

When you mix the meat and other ingredients, use ice water bath to keep the meat temperature low. It's better to cool all the ingredients beforehand. For using 4 m of sheep casing. Recipe by chi-bo-3

Once you make these homemade sausages, you'll stop buying them from the store.

When you mix the meat and other ingredients, use ice water bath to keep the meat temperature low. It's better to cool all the ingredients beforehand. For using 4 m of sheep casing. Recipe by chi-bo-3

Saved

Ingredients

700 gramsGround pork
300 gramsPork belly
Spices
1 tspBlack pepper
1/2 tspWhite pepper
1/2 tspSage
1/2 tspCoriander
1/2 tspAllspice
1/2 tspNutmeg
1/4 tspGarlic powder
4 tspSalt
3 tspSugar
Other:
10Fresh basil leaves
1egg Egg white
2 cloveGrated garlic
100 mlMilk
30 mlOnion juice
4m long Sheep casing (salted)

Saved

Steps

1

Chill the pork belly in the freezer (for about 1 hour) to make it half-frozen.
2

Rehydrate the salted casing in water. Run water through the casing to clean them.
3

Combine the spices and mix well.
4

Put the ground pork, coarsely chopped pork belly, spices and other ingredients in a bowl.
5

Put ice water in a larger bowl. Set the bowl filled with the ingredients over ice water bath, and mix the ingredients well. This is for keeping the meat temperature low.
6

Fill the sausage mixture into the meat mincer or sausage stuffer, and stuff it into the casing.
7

Twist the casing to make links.
8

Smoke for 30 minutes to 1 hour (Temperature should be around 40°C). I used the cherry wood chips.
9

Boil the sausages at 70℃ for 30 minutes. Let them cool down.
10

Heat a frying-pan without using oil. Cook the sausages over low heat. Sprinkle black pepper. Serve with whole grain mustard if you like.