Spicy sirloin and rib sausage

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

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. 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;
3. Mix the meat with your hands with all the ingredients, except the water and peppers;
4. 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;
5. 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.