Crafting the perfect homemade sausage: A culinary journey

The process of preparing homemade sausage is simple, but it does require some time and patience. For this taste, it's worth preparing such meat occasionally. Instead of smoking, you can bake it in the oven. This kind of sausage slices well and stays fresh for a long time.

What is the advantage of homemade sausage? Of course, it's ingredients. When you prepare it yourself, you control the meat you choose. It should be fresh and of good quality. You can opt for pork shoulder, neck, or ham and completely skip adding fatty bacon or lard. You also need to buy casings and clean and rinse them thoroughly.

You can't make sausage without a good grinder with a special attachment. If it hasn't been used long, ensure it's perfectly sharpened. There’s a lot of grinding involved when making sausage, and it needs to be precise; you'll also need to change the sieve size. For leaner cuts of meat, use an 8 mm attachment, and for fattier ones, a 4 mm.

Once all types of meat are ground, it's time to thoroughly mix the mass and season it. After preparation, sausage can't be seasoned again, so it's better to do it right away. For a bold taste, you'll need salt, of course, as well as pepper, garlic, and marjoram. According to the recipe for baked sausage, the mixture should rest in the refrigerator for 48 hours. Then, mix it again, adding water. This is the time for final seasoning. After that, simply use the sausage-making attachment to form the sausages.

Ingredients:

• 1.6 kg of pork shoulder or ham, neck - optional,
• 1 kg of trimmings from pork loin and ham,
• 40 g of curing salt,
• 3 teaspoons coarsely ground pepper,
• 2 tablespoons marjoram,
• Package of Traditional Polish Garlic or Granulated Garlic.

Preparation Method:

1. Divide the meat into two categories. Grind leaner meat through an 8 mm sieve and fattier meat through a 4 mm sieve.
2. Combine both types of meat, add spices, and knead the mass thoroughly. Cover everything with foil and refrigerate for 48 hours.
3. Next, add about 200 ml of water to the meat and knead again; the mixture should be elastic. You can season it further with pepper.
4. Attach the sausage-making tool, prepare the casings, and form the sausages.
5. Preheat the oven to 80 - 100°C with upper and lower heating function.
6. Place the sausage on a baking sheet. Put it in the oven. Bake for about 1.5 to 2 hours; the sausage should have a golden skin.