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
- Clean the piece, removing all the bone and skin, but keeping the fat intact;
- 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;
- Cut the cheese into cubes and reserve in the refrigerator;
- Chop or process the parsley and chives;
- Mix the meat with all the ingredients except the cheese and water with your hands;
- 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;
- Add the cheese and beat a little more just to distribute it evenly;
- 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.
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Português do Brasil
Do you need any specific equipment to place the meat inside the casing?
Hi Asterio. It's not mandatory, you can stuff it with a wide funnel, pushing the meat with the handle of a wooden spoon or your fingers. But with a sausage bagger the process is much faster.
Hello!! The antioxidant that contains acid in the formulation, cuts the effect of the curing salt if added to the dough at the same time???
Thanks
Congratulations on the content
Hi Juliana. Citric acid does not cut the effect of curing salt. It is erythorbate that will interact with nitrite, accelerating its conversion and consequently reducing possible residual nitrite particles in the final product. Citric acid will help protect against acidification.
What is the best type of cheese to make sausages? I made it with mozzarella cheese but when the sausage starts to bake the cheese melts very easily, when it finishes baking you won't even notice that there is cheese in the sausage. I'm thinking about using Prato cheese or coalho cheese, which of the two would be best?
Hi Marlon, the dish also softens a lot. Use harder cheeses such as rennet, parmesan, provolone or more elaborate matured cheeses such as emmental, edam and maasdam. Soft cheeses like mozzarella melt and disappear.
Good morning, I have doubts about resting the meat to prepare the sausage, do we have to season it beforehand, or do we add curing salt first and then season it. Or do you do it all at once? Does fat also go along with the process?
Hello Glaucia, you can only rest after embedding. Cut or grind the meat and fat, season, mix everything well, stuff and let it rest refrigerated for at least 12 hours.
I would like to purchase the best quality pork casings in the largest diameter available. Could you tell us what is for sale, its features and price? Thanks.
Hi Walter, we have the pig in caliber 32/34. We buy to order so they are always fresh. Great option for fresh, smoked and cured sausages. More details and price at this link: https://charcutaria.org/produto/tripa-suina-natural-para-linguica/
Good afternoon! In case of replacement, as in grams replace for antioxidativeness rosemary extract, celery for preservative and curing agent. How many grams to apply in recipes?
Hello Isabel. When using celery or another vegetable as a natural source of nitrate for curing, it is recommended to use a reducing starter culture together, especially for quick cures such as sausage. Celery only contains nitrate. Nitrate must be converted into nitrite, as only nitrite acts on the meat and not nitrate. Nitrate is generally converted naturally into nitrite by the actions of native bacteria in the meat, but when curing is rapid and only nitrate is added then the use of starter cultures is recommended. I can't tell you about the quantity because I've never seen a study on the exact amount of nitrate contained in celery. I would have to figure this out and make a calculation. Industrialized celery powder may contain this information.
Regarding rosemary extract, it is necessary to know the concentration of the extract purchased. Generally, 0.5% is used per meat weight.
Good morning, I would like to know if I can smoke this sausage after it is ready?
If so, I would like to know what the best method is.
You can cold smoke it after roasting or hot smoke it until it is completely cooked inside. The time will vary depending on the temperature and thickness of the sausage. Another option is to smoke on your own barbecue using a smokebox with wood chips.