Sausage with curd cheese

Making sausage at home is very easy, you just need the minimum ingredients and equipment. More than a unique flavor, it's a way to make sure you're only including quality ingredients. All functional additives are optional, so it is possible to make a great and healthy sausage without any chemical additives or excess fat.

In this recipe I used a piece of pork loin with the ribs, removed the bone and kept the fat on the piece, which is enough to make the sausage juicy. If you want a “lighter” sausage, remove some of the fat.

With the same piece of meat, which yielded a lot, I made a spicy sausage.

Ingredients

• 1000g – clean and boneless loin and rib;
• 20g of salt;
• 1 level teaspoon – Monosodium glutamate (optional);
• 2.4g – type 1 curing salt (6.25% of nitrite and 93.75% of salt);
• 2.4g – antioxidate (with sodium erythorbate);
• 2 full teaspoons – Powdered milk (emulsifier, helps with binding);
• 5g – sugar (flavor and caramelization);
• 5g – smoked paprika;
• Ice water – 150ml;
• Collagen casing caliber 28mm – 5 meters;
• 10g – crushed garlic;
• 200g – coalho cheese;
• Chopped parsley and chives to taste.

The antioxidant/fixer should only be used in conjunction with the curing salt as they are complementary ingredients. The curing salt will help with the red color, cured flavor and protect against contamination and rancidity. The fixative/antioxidant enhances the effect.

Doubts? Read too Tips for making homemade sausage, Curing salt what it is and how much to use It is Additives for sausages.

Preparing sausage with curd cheese for barbecue

1. Clean the piece, removing all the bone and skin, but keeping the fat intact;
2. Grind the meat with the half-inch disc or cut with a knife into small cubes. I recommend cutting with a knife, as small home grinders have very narrow internal thread grooves that crush and damage the structure of the meat, leaving the sausage with a brittle texture;
3. Cut the cheese into cubes and reserve in the refrigerator;
4. Chop or process the parsley and chives;
5. Mix the meat with all the ingredients except the cheese and water with your hands;
6. Beat the dough for 2 minutes, or until very sticky, in an orbital mixer. Add water little by little during the process. It is important to work the dough well so that the meat comes together and the sausage acquires a firmer texture, with a smooth and uniform cut;
7. Add the cheese and beat a little more just to distribute it evenly;
8. Place in the chosen casing and leave for at least another 12 hours in the refrigerator before baking.

Using curing and fixative additives, the sausage lasts for one to two weeks well refrigerated. Without additives and well refrigerated, consume within a maximum of 3 days.