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.
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. The peppers used were cayenne and ladyfinger. Cayenne pepper is spicier, while ladyfingers are lighter and tastier. With this combination I tried to add heat and flavor!
With the same piece of meat, which yielded a lot, I made a sausage with curd cheese.
Ingredients
- 1000g – boneless loin and rib;
- 15g – 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;
- Natural casing or of collagen caliber 28mm to 36mm – 2 meters;
- 3g cayenne pepper powder;
- 3 chopped pickled chili peppers;
- 1 teaspoon jalapeno pepper sauce.
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.
Preparation of spicy loin and rib sausage
- 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. If you don't have a professional grinder, I recommend cutting with a knife, as small home grinders have very narrow screw grooves that crush and damage the structure of the meat, leaving the sausage with a brittle texture;
- Mix the meat with your hands with all the ingredients, except the water and peppers;
- Beat the dough for 2 minutes, or until very sticky, in an orbital mixer. Add the peppers. 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;
- Place in the chosen casing and leave for at least another 12 hours in the refrigerator before baking.
Using the curing additives and fixative/antioxidant, the sausage lasts for one to two weeks well refrigerated. Without additives and well refrigerated, consume within a maximum of 3 days.
Hello good afternoon!!
If I swap the finger pepper, and the sauce, for calabrese pepper and black pepper, would it be too spicy? What would be the ideal quantity and each???
Thank you very much!!!
Hi Sidney. You can substitute any peppers you prefer. For pepperoni and black pepper, generally add between 0.2% and 0.3% to the weight of the meat, so put something within this range.
Can I prepare the “dough” one day and embed it the next?
I have everything ready to make except the tripe that only arrives tomorrow, and
I would like to leave everything in advance.
Can you freeze? How long does it last?
Hi Alexandre, you can prepare it today and keep it in the fridge until tomorrow. Store tightly closed without too much air to prevent the part in contact with air from darkening. It should last 15 days or more if stored well. If you use curing salt, it will last as long as a sausage made in a refrigerator. Yes, you can freeze it, it loses some of its consistency but it can.
very good let's do it