Sausages or cured meats are well-known foods that have been present for centuries in the life of man, there are some who have even achieved fame, such as serrano ham. However, these foods also have a bad reputation making people consider these to be unhealthy foods, as the development and industrial scale makes us doubt the ingredients used for its preparation. As a result, many of us avoid their consumption, but why not prepare them at home? It is an interesting and different option to bring to your kitchen menu and also you can ensure the good quality and taste we seek in gourmet sausages. Here we will show you how to prepare some:
• 500 gr. of minced pork meat
• 500 gr. of Lean beef
• 200 gr. of sliced bacon
• 8 gr. of Sodium nitrate salt
• 8 gr. of salt
• 10 gr. of ground ginger
• 4 gr. of nutmeg
• 10 gr. of Garlic powder
• 8 gr. of Oregano powder
• 8 gr. of Onion powder
• 3 g. of Whole white pepper
• 10 gr. of Powdered chicken stock
• 50 ml. of brandy
• 500 ml. of water
• 1 bag of Ice
• 500 gr. of pork intestines or cellulose/collagen sausage sleeves
1.Clean the pig intestines and place them to soak for 30 minutes in water with salt and vinegar.
2.Grind meat separately with the aid of a processor or meat grinder.
3.Mix the meat in a bowl until fully integrated.
4.Combine with the rest of the spices and ingredients except water, ice and intestines.
5.Stuff the intestines or cellulose/collagen sausage sleeves using a hose and a funnel or a special machine to stuff the tubes.
6.Tie the meat off every 5 cm to make sausage shapes.
7.Heat the water over medium heat and cook the sausages for 20 minutes.
8.Leave to cool and refrigerate.
• 400 gr. of lean pork lean
• 400 gr. of pork cheek
• 50 ml. of milk
• 4 gr. of nutmeg
• 1/2 tsp. of paprika
• 1/4 tsp. of Clove
• 1 Egg
• 2 gr. of Ground white pepper
• 15 gr. of salt
• 100 gr. of pork intestines or cellulose/collagen sausage sleeves.
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1.Clean the pork intestines and place to soak in water with salt and vinegar for 30 minutes.
2.Chop the meat into pieces and process or grind.
3.Mix with other ingredients.
4.Stuff the meat mix into the intestines/sleeves, making lengths around 14 to 15 cm.
5.Heat the oven to 80°C and bake the sausages for about 20 minutes until the sausages look dry on the exterior.
6.Cook in water over a medium heat for about 8-10 minutes, remove and place in cold water to cool.
• 200 kg of boneless rib meat
• 300 gr. of Pig fat
• 1/2 tsp. of fresh oregano
• 1/2 tsp. of dry Cumin seeds
• 10 ml. of Apple cider vinegar
• 1/2 tsp. of white pepper
• 2 tsp. of ground garlic
• 3 tbsp. of cayenne
• 3 tbsp. of salt
• 15 gr. of chorizo emulsifier
• 3 gr. of nitrated salt
• 100 gr. of Lamb or pork intestines, or cellulose/collagen sausage sleeves.
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1.Clean the pork/lamb intestines and place to soak in water with salt and vinegar for 30 minutes.
2.Chop meat and grind in a mill or in a processor, as well as the pig fat.
3.Mix the meat with fat until blended.
4.Add remaining spices and additives.
5.Leave to refrigerate for a day.
6.Stuff the meat preparation into the intestines/sausages sleeves in a long thin strip.
7.Hang up and leave to dry well for 1 to 3 days at room temperature.
8.If you are looking for a stronger flavor, these sausages can be smoked for upto 6 hours.
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