This barbecue provolone sausage recipe is very tasty. The biquinho pepper used has flavor but is very little hot, so it is well accepted by all palates. Provolone cheese is smoked and goes very well with a good barbecue.
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
- Pork shank – 1500g
- Salt – 17g
- Curing salt (6.25% of nitrite and 93.75% of salt) – 4g
- Biquinho pepper – 20 units
- Provolone Cheese – 250g
- Sugar – 15g
- Monosodium glutamate – 1 teaspoon
- Powdered milk – 2 tablespoons
- Oregano – 1 dessert spoon
- Vegetable broth – 200ml
- Chopped parsley and chives – to taste
- Pork tripe - 2 meters
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 provolone for barbecue
Chill well or freeze and chop the vegetable stock. Clean the shank and separate the skin from the fat. Discard the leather, preserving only the fat, which can be used in the recipe. Cut the fat – if you want to use it – and the cheese into small cubes and reserve in the refrigerator. Cut the biquinho peppers in half and, if you prefer, remove the seeds. 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. Mix the meat with all the ingredients except the fat, cheese and vegetable broth with your hands.
Mix the dough well using your hands or in an orbital mixer with the flat paddle on low speed. Add the vegetable broth little by little and mix until the dough looks sticky and sticky. This should take about 2 minutes. It is necessary to work with the protein so that an “alloy” is created. The powdered milk helps with stability and creating a bond in the sausage. Afterwards, add the cheese and fat (optional) that you left in the refrigerator, distribute well. It is important to mix the cheese and fat at the end so that the friction does not tear them apart.
Now it's time to stuff this dough into the casing. Natural casing preserved in salt must be rinsed internally and externally 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.
Hope you like it!
Are your recipes available in English
Most of them translated on youtube https://www.youtube.com/Charcutaria
Hello! After carrying out the process of embedding and removing the air with holes, can it now be roasted and consumed or does it need to mature overnight first? Since you use curing salt, I had doubts…
Ideally, leave it in the fridge for 12 hours so that the curing salt is converted.
Good afternoon, Eduardo!
Is it possible to stuff barbecue sausages in DRY casing?
Do you have any tips for me?
Hi Renan, yes you can, just hydrate the tripe for 10 minutes in warm water before embedding.
Dear,
Good morning!
If you make this recipe exactly as directed, what is the average shelf life of the sausages in the refrigerator.
Refrigerated, it will last around 15 days. Frozen, it lasts 4 to 6 months.
Hello, I bought a homemade grinder with the intention of making sausage. However, I see that you don't recommend using it in your recipes, as it makes it brittle.
What would be the consequence of this result?
Another question: what are the advantages and disadvantages of using collagen casing?
Hi Vini. Small grinders have a narrow internal thread (shaft) that can crush the meat as it passes through the duct, damaging the muscular structure and resulting in a dry and brittle sausage. Give preference to grinders with mouth/thread 10+. If you are going to use a small grinder, cut the meat into small pieces before grinding. The front cutting disc should also have wide holes.
Collagen casing is more hygienic, does not require treatment/rinsing and has a regular caliber, providing greater productivity and contamination control. On the other hand, it has a more rigid texture (worse chewing) and does not support the twisting of the segments very well. It is recommended to twist only once or use string to separate the sausages into segments. I recommend that you test the options to find out what best suits your needs.
Hugs!
I can make it without the glutamate and without the curing salt, how long would I have to leave the dough resting in the fridge?
Hi Antonio, you can do it without the glutamate and the curing salt, yes, no problem, just the color will be a little gray without the action of the curing salt. The shelf life will also shorten a little, maximum 3 days in the fridge. Let it rest for 4 to 12 hours in the refrigerator after embedding.
Hello, I'm going to make this recipe, I loved the recipe and I'm going to set up a sausage and sausage factory. I'll follow these recipes….thank you
Hi Marcos, congratulations on the initiative to produce sausages! I hope to be able to provide information and recipes. If you have any questions, just ask and we will try to help by exchanging knowledge. A big hug!
Hi Eduardo, good morning, actually my friend, I need recipes, for example: barbecue sausage, pure, pepperoni. bacon, ETC… you are very good… thank you…..
I loved receiving the recipes, send them whenever you can, I'm just starting out in the charcuterie business, your recipes are great.