Making homemade sausages – basic recipe

Last Updated on August 1, 2024

Basic recipe for sausages made at home. This is one of the ways to make amazing homemade sausages in home conditions without chemicals. They will keep in the fridge for about 14 days, or they can be canned or frozen, or dried.

Ingredients:

Range for 8 kg of sausages: 4 kg of beef fore-meat 2 kg pork belly 2 kg pork shoulder 200 g salt 120 g garlic 50 g garlic sweet ground paprika 50 g ground hot peppers 30 g of ground black pepper 10-15 g crushed or ground cumin 1 jar of water Other: sausage or robot fryer, casing… and you can’t do it without a smoker!

Procedure:

Grind the beef finely, add 1/2 dose of salt, cut the pork into small pieces or grind in a food processor through a large mesh cutting board, then stir the crushed garlic cloves and the other half dose of salt into the pork.

Mix each meat separately thoroughly, put in pots, let lie in the refrigerator covered for a day or two, but it can be as long as four days.

Mash the beef once more, mix with the pork.

In a glass of water, mix both peppers and pepper, pour into the meat, sprinkle with cumin, mix everything thoroughly.

Push the mixture into the casings, twist them while pushing them into the shape of a snail, then pierce them in several places with a thin needle to let out all the air, twisting to form individual sausages, these can either be hung on sticks or stacked on screens in the smokehouse.

Smoke with hot smoke for 6-8 hours at a temperature between 70-80 °C.

Remove the sausages and let them cool.

Recommendation:

The shelf life of sausages smoked in this way is about 14 days. For a longer shelf life, you can reheat them in hot 70 °C water for 20-30 minutes. The sausages can also be canned or frozen, or dried in a suitable place.

Note:

Recipe video: