Making sausages is quite a difficult craft. There are many recipes and different casings (sausage skins). Grind the meat, season, stuff and twist the sausages.
Homemade sausage is a true craft where the ingredients are carefully selected and the taste is shaped entirely according to your own recipe.
By grinding the meat yourself and seasoning it to taste, a sausage with a unique character is created, free from unnecessary additives and with fresh, natural ingredients. The consistency can be varied – from coarsely ground and rustic to smooth and finely divided – and the flavors span everything from classic seasonings to more experimental combinations.
Homemade sausage not only offers fantastic taste, but also the joy of cooking tradition and creativity. It is just as appreciated on the grill as in a stew or with home-style dishes.
1 kg prime rib
100 g tallow (alt. bacon)
1.3 tbsp onion powder
2 tsp liquid smoke
1.5 dl red wine
1.5 dl water (adjust)
3 tsp salt
2 tsp coarsely ground black pepper
2 tsp cayenne
0.5 tbsp dried thyme
1 dl breadcrumbs
Pork skins (sausage skins) 30-32 mm
Important: All utensils and hands must be very clean.
Cut the meat and fat into smaller pieces and put them in the freezer so that they are almost frozen, then it is easier to grind. Even the utensils including the grinder housing are put in the freezer. This is to avoid heating the meat.
Grind the meat and tallow in a meat grinder with the coarse disc.
When the meat and tallow are ground, mix them well in a large bowl and add the spices and herbs.
Place in the refrigerator.
Sausage casings can be in brine or can be dry-salted. The casing should be rinsed and thoroughly rinsed with cold water. Thread the casing onto the tap and rinse through.
Pork casing is a slightly coarser and easier to work with sausage casing. This sausage casing is suitable for smoked, grilled and fried sausages such as barbecue sausages.
The casing should also be soaked for at least two hours before use, to make it flexible so that it does not crack when you thread it onto the sausage horn.
Now it is time to fill the sausage. For this, a sausage horn with a size of 18 mm is used.
Thread the casing onto the sausage horn and tie a knot at the end.
Fill the sausage filling into the casing.
When the sausage is filled, tie the ends with a piece of string or twist the sausage.
Make sure the sausage is cooked through before eating it.
