- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 330 kcal
Quick summary
“Prepare your own homemade sausage with traditional flavors and an intense taste. A versatile and flavorful recipe that can be served in various ways.”
What you need to know
- 1 kg of pork meat (can be loin or leg) is the base for this homemade sausage recipe.
- 300 g of lard provides a more intense flavor and a crispy appearance.
- 5 g of ground black pepper, garlic powder, and fine herbs (thyme and oregano) give the traditional flavor touch.
- Add spices like cumin and paprika for an even more intense flavor.
- Add brown sugar to balance the salt and increase the flavor.
Ingredients
Main
- 1 kg of pork meat (can be loin or leg)
- 300 g of pork fat
- 30 g of salt
- 5 g of ground black pepper
- 5 g of garlic powder
- 1 tablespoon of fine herbs (thyme and oregano)
- 100 ml red wine
- Pork casings for stuffing (approximately 3 m)
- For a more intense flavor, add spices like cumin and paprika.
- Try smoking the sausages after cooking them for an even more authentic flavor.
- Use fresh, high-quality meat to ensure better results.
- A touch of brown sugar can balance the salt and bring depth of flavor.
- If you do not have casings, serve the mixture as a patty or in the shape of a burger.
Instructions
Principal
- Cut the pork meat and fat into smaller pieces to facilitate grinding.
- Grind the meat and fat using the meat grinder until a homogeneous mixture is obtained.
- In a large bowl, mix the ground meat with salt, black pepper, garlic powder, and fine herbs.
- Add the red wine to the mixture and knead well to incorporate all the ingredients.
- Let the mixture rest for 30 minutes in the refrigerator to intensify the flavors.
- Meanwhile, prepare the pork casings, washing them well under running water and letting them soak in warm water.
- Place the meat mixture in the funnel to stuff the casings, taking care to leave space between the links.
- Tie the ends of the sausages with string and poke small holes with a toothpick to prevent bubbles from forming during cooking.
- In a large pan, place water to boil and cook the sausages over medium heat for about 30 minutes.
- After cooking, remove the sausages from the water and let them cool before storing.
Chef's tips
- For an even more intense flavor, smoke the sausages after cooking.
- If you don't have casings, serve the mixture as a pastry or in the form of a hamburger.
- For a faster recipe, use ready-made sausages as a base.
Variations
- For a vegetarian version, replace the meat with ground tofu.
- For a chicken sausage recipe, use 800g of chicken meat instead of pork.
- For a chicken sausage recipe, use 600ml of boiled water instead of 100ml of red wine.
Substitutions
- Replace pork with chicken for a healthy option.
- Use coconut oil instead of lard for a lower-calorie recipe.
- Replace the red wine with boiled water for an alcohol-free recipe.
How to store
Sausages can be stored in the refrigerator for up to 2 days. They stay crispier when stored at room temperature.
Can it be frozen?
- The sausages cannot be frozen directly, as this can affect the texture.
- If desired, you can freeze the sausages safely, but it is recommended to thaw them at room temperature before serving.
What to serve with
- Sausages go well with farofa, white rice, and green leaf salad.
- Sausages can also be served with barbecue for a mix of flavors.
Frequently asked questions
How can I store the sausages?
Sausages can be stored in the refrigerator for up to 2 days. They stay crispier when stored at room temperature.
How do I add spices for more flavor?
Add spices like cumin and paprika to add more flavor to your sausage.
Can I use chicken meat in this dish?
Yes, you can use chicken meat. Substitute the pork with ground tofu.
Can I freeze the sausages?
The sausages cannot be frozen directly, as this can affect the texture. If desired, you can freeze the sausages safely, but it is recommended to thaw them at room temperature before serving.
