Ham sausage with cassava and bacon

Sausage made 100% by hand, without equipment. 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 shank, removed the bone and skin and kept the fat present in the piece, which is enough to make the sausage juicy. If you want a “lighter” sausage, remove some of the fat from the meat or bacon, but I recommend keeping it.

Ingredients

• Pork shank 600g – 60%;
• Cassava 400g – 40%;
• Bacon 200g;
• Salt 22g – 2%;
• Curing salt 1 (6.25% of nitrite and 93.75% of salt) 1g – 0.1%;
• Antioxidant (with sodium erythorbate) 1g – 0.1%;
• Garlic powder 3g – 0.3%;
• Onion powder 3g – 0.3%
• Ground nutmeg 1g – 0.1%;
• Ground black pepper 1g – 0.1%;
• Chopped fresh chives to taste;
• Fresh chopped parsley to taste;
• Pork tripe.

O antioxidant must be used in conjunction with the curing salt as they are complementary and synergistic ingredients. The curing salt will help with the red color, cured flavor and protect against contamination and rancidity. The antioxidant enhances the effect of the healing salt.

Doubts? Read too Tips for making homemade sausage, Curing salt what it is and how much to use It is Additives for sausages.

Preparation

1. Cut the ham and bacon with a knife into small cubes or grind into a coarse disc, remove the skin but keep as much fat as possible;
2. Cook the cassava al dente, it must still be firm, but not raw, let it cool and cut into half cm cubes;
3. Mix all ingredients well except the cassava;
4. Add the cassava and mix lightly so as not to break it;
5. Embed in pork or collagen casing casings between 26 and 34. To embed, you can use a wide funnel or a sausage bagger, which will make the process much easier;
6. Twist the sections every 10 centimeters and tie the ends of the tripe;
7. Leave at least 2 hours in the refrigerator before baking.
8. Store in the refrigerator, preferably in a vacuum. Refrigerated, it is valid for between 20 and 30 days. Freeze for up to 3 months.