HOW TO MAKE HOMEMADE SAUSAGES - RECIPE

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: ground beef

Chicken breast is leaner, while ground beef is often less expensive.

hog casings

💰Cheaper: collagen casings

Collagen casings are easier to work with and more widely available.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: water

Apple cider vinegar adds acidity without alcohol, while water is a cost-effective substitute.

pork fat

🥗Healthier: olive oil

💰Cheaper: beef fat

Olive oil can reduce saturated fat, while beef fat is often cheaper than pork fat.

Prepare the pork belly and ground beef for sausage making.

Add 2 tablespoons of salt and 2 tablespoons of paprika to the meat mixture.

Incorporate 1 tablespoon of palm sugar into the mixture.

Add garlic cloves to the mixture and grind them together with the pork belly.

Blend the spices with the ground beef and pork belly until well mixed.

Taste a small piece of the mixture cooked in a frying pan to check seasoning.

Fill natural casings with the sausage mixture, deciding on the size of the sausages as you go.

Hang the sausages in a fridge or cool area to dry for about 8 to 9 days, ensuring space between them for air circulation.

Check the sausages for dryness; they should be stiff and not bend when held.

Slice the sausages thinly and serve as antipasto with fresh bread, cheeses, and olives.

Cooking Techniques

Equipment Needed

Spice Level: