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.
Ingredients
- 1kg of Pork Ham;
- 300g mozzarella cheese (plate, curd or provolone);
- 2 tablespoons of powdered milk;
- Parsley and chives to taste;
- 12g of table salt;
- 4 crushed garlic cloves;
- 1 dessert spoon of sugar;
- 50ml ice water;
- 1 teaspoon of monosodium glutamate (optional);
- 2.4g of Curing Salt (6.25% of nitrite and 93.75% of salt);
- 2 spoons of natural smoke flavoring (optional);
- 6 meters of lamb tripe or 3 meters pork tripe 28 to 34 caliber.
Doubts? Read too Tips for making homemade sausage, Curing salt what it is and how much to use It is Additives for sausages.
I prefer thin sheep's intestines as they are softer, quicker to cook and more palatable, but tend to break more easily during filling and exposed to heat. It's also much more expensive. When in doubt, use pork.
Method of preparation
Clean the shank well, remove the skin and as much connective tissue as you can. There is no need to leave the fat from the ham as the cheese will be the source of fat.
Cut the meat into small cubes measuring approximately one centimeter. It doesn't take much precision, size variations won't make any difference to the final product.
Add all the ingredients except the cheese and mix with your hands or on low speed using the flat paddle of an orbital mixer until the meat is well combined and sticky. It is important to form this bond so that the inside of the sausage does not fall apart. This alloy will make the final product more compact and uniform.
Leave this mixture in the refrigerator for a day or two. During this period, the seasoning will incorporate evenly and the curing salt, if used, will react with the myoglobin, setting the reddish color and generating the taste of cured product.
After this resting period, cut the cheese into cubes of approximately one centimeter, add it to the meat, mixing evenly and proceed with filling the sausage using a funnel or special equipment (cannon). I do not recommend using homemade grinders.
If you have difficulty incorporating the sausage dough into the casing, see the post How to make sausage?
English 
Português do Brasil
Good morning, I really liked the recipe and would like to take a course. Can you recommend it?
Why don't you recommend using homemade grinders? I bought one to start artisanal production.
Some home grinders have very narrow screws and crush the meat, damaging the protein structure and resulting in a sausage with a brittle texture. But not all grinders do this, perhaps in your case this does not happen. Cut the meat well before passing it through the grinder to minimize this problem.
Good evening, how do you prevent the sausage from exploding when frying or roasting?
The sausage should be roasted over medium heat, never too hot or with a direct flame. It bursts when the internal evaporation pressure is too intense or when the casing is exposed to flame and loses its elastic properties.
Can this homemade sausage and cheese be smoked?
Yes, it can be smoked, it will be very good!