This recipe for homemade ham sausage with jalapeño pepper is very tasty. The jalapeño pepper is usually quite tasty and not very hot, so it is well accepted by all palates. Commercial sausages generally have between 20% and 30% of their total weight in fat, so this is a very lean recipe. If you prefer “wetter” sausages, add more fat.
Ingredients
- 975g clean pork shank
- 75g fat (or the amount below the ham skin)
- 10 g of table salt
- 1 tablespoon of powdered milk (helps with binding)
- 2 g of curing salt (6.25% of nitrite and 93.75% of salt)
- 6 g sugar (flavor and caramelization)
- 3 crushed garlic cloves
- 2 tablespoons jalapeno pepper sauce
- Parsley and chives to taste
- 50 ml of water
- 1 meter of pork tripe 26 to 30 gauge
Doubts? Read too Tips for making homemade sausage, Curing salt what it is and how much to use It is Additives for sausages.
Note: The piece of ham I purchased weighed 1.6 kg with bone, skin and fat, which, when thoroughly cleaned, yielded 975 g of meat and 75 g of rigid fat (subcutaneous). Commercial sausages generally have between 20% and 30% of their total weight in fat, so this is a very lean recipe. If you want, you can exclude the fat, but the sausage will be drier after preparation.
Preparing homemade sausage
Separate the skin from the shank along with the fat. Remove and discard the leather, preserving only the fat. Reserve and freeze.
Cut the fat into 1cm cubes, grind the meat with a half inch disc or cut with a knife into 1cm cubes. I recommend that you cut it with a knife. Do not cut the meat too thinly as the sausage will be brittle.
Mix the meat and all ingredients except the fat using your hands or in an orbital mixer with the flat paddle on low speed. Mix until it looks sticky and sticky. This should take about 1 minute. It is necessary to work with the protein so that this “alloy” is created. The powdered milk in the recipe helps bind the sausage together.
Let it rest in the fridge for at least 24 hours. This time will be useful for:
– Correct distribution of seasonings;
– Color fixation of the curing salt;
– Protein solubilization by table salt which helps with binding and moisture retention.
After resting, mix the fat left in the freezer with the meat and start embedding.
Natural casing preserved in salt must be rinsed before being used.
If you don't have specific stuffing equipment, no problem, take a funnel with a wide mouth, place the casing in the duct and push the meat with your hands or a wooden spoon handle.
After embedding, you can stick a pin in it to remove air bubbles and twist the segments into the size you prefer, in large sizes, like what I did and you can see in the photo below, it yielded 11 sausages, which was more than enough for a great barbecue for family lunch!
Hope you like it!
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Português do Brasil
Good morning,
The sausages are very good, but when I bake them they become a little crumbly, how can I avoid this?
Thank you very much in advance.
The grind of the meat may be too fine, the grinder may be crushing the meat and ruining the texture, another possibility is that the dough is being worked too little, not giving it time to create the “bond” necessary for good adhesion between the pieces of meat. meat. But I think the problem is with the grinder. Test by making some by cutting the meat with a knife instead of grinding.
Congratulations on the blog, very useful. I'm wanting to make sausage and I've already got some information here, my question is how long do I have to wait for it to be consumed using curing salt2 and can I freeze it right after it's made? Grateful!
Hi Clerio, curing salt 2 has nitrate that takes a while to convert. The ideal for products that are quickly produced, such as fresh sausages, is to use curing salt 1, which can generally be consumed after 24 hours. Curing salt 2 has a small amount of nitrate, which takes longer to be converted, so the ideal use is for products with a slow process, such as salami and cups. But even using curing salt 2, the products can be consumed without problems, wait the same 24 hours. Nitrate (from curing salt 2) is naturally present in several vegetables, such as broccoli and celery, for example, so it is a compound that is ingested in our diet even without any type of sausage.
Good morning, I want to learn how to make sausages
Congratulations on the tips, I really like them because they explain the details well..thank you….
Hello Eduardo
Firstly, congratulations on the happy idea of sharing your knowledge in a very didactic and clear way.
One question, due to the lack of a good grinder according to your tip, I can ask to grind the ham at a butcher's to make the sausages.
Does this, in your opinion, help?
Grateful.
Leonardo
Hi Leonardo, if the butcher has a good grinder it helps a lot, but as long as it is ground with a thick disc, half an inch. If the meat is ground into a thin disc, the sausage will have a strange, brittle texture. The meat cannot be finely ground or crushed, it needs to come out in pieces.
This article is very timely, rich in details and information, as well as encouraging the recovery of good culinary practices. Congratulations Eduardo.
Thank you for sharing.!!!
Magnificent recipe! Can I use chopped jalapeño peppers instead of jalapeño peppers? And in what quantity?
Thank you!
Hi Cristina, I'm glad you liked the recipe. Yes, you can swap it for the whole pepper, it will look prettier with the pieces visible. The quantity will have to be tested, I can't say, it depends on the size of the peppers too, but I believe that one for a kilo of pasta is enough. I suggest you add it to the dough, mix, remove some balls, put them in the pan and try. This way you can adjust the quantity by experimenting before adding everything.
Hello good afternoon!
I would like to know how to replace the pepper sauce with powdered pepper, approximately when should I use it?
Thank you very much in advance
Felipe, in powder form it is generally much more concentrated due to dehydration. I believe you have to test it on your eye, I can't tell you a specific amount because I haven't tested it this way.
Ok my friend, thank you very much!