Homemade pork and beef sausage
8 servings
40 minutes
Homemade pork-beef sausage is a true gastronomic tradition of European cuisine, infused with the spirit of rural comfort. This juicy blend of pork and beef, seasoned with aromatic garlic, nutmeg, and bay leaves, creates a rich flavor with a subtle spicy note. Thanks to slow roasting, the sausage becomes juicy inside and acquires an appetizing golden crust. It can be served hot to enjoy its juiciness or chilled as part of meat appetizers. This recipe is perfect for cozy family dinners and celebrations when you crave something homemade and heartfelt.
1
Prepare all ingredients. The meat should be at room temperature. Clean and rinse the pig intestines in a saline solution. Cut the meat and fat into small cubes about 1 cm on each side.
- Pork: 1 kg
- Beef: 1 kg
- Pork fatback: 500 g
- Pork intestines (chitterlings/casings): 5 piece
2
Salt and pepper to taste. Squeeze garlic into the meat. Add nutmeg and finely chop the bay leaf. Mix well.
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 5 clove
- Ground nutmeg: pinch
- Bay leaf: 4 pieces
3
Put the pig intestine on the special attachment of the meat grinder. Leave only one auger in the grinder, do not install the plate and knife. Tie the end of the intestine with a thread and gradually fill it with chopped mass. Divide the intestine into desired sausage sizes, tying both ends with thread.
4
Pour a little water into the pan. Place several sausages in the pan. Poke the sausages in a few places with a needle. Fry for about 30 minutes on low heat, ensuring there is liquid at the bottom. Then flip the sausages and fry for another 20 minutes on the other side.
- Pork: 1 kg
- Beef: 1 kg
- Pork fatback: 500 g