Receita Solta

Pork Sausage with Herbs: Flavor and Tradition

RS

Por

Master Receita Solta

Pork Sausage with Herbs: Flavor and Tradition
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories950 kcal

Resumo para quem tem pressa

"Herb pork sausage is a homemade preparation that combines ground pork and fresh fat with garlic, thyme, rosemary, and parsley. It is worth making because it eliminates the need for a sausage stuffer or casings, delivering golden and very juicy roasted links."

Pork Sausage with Herbs: Flavor and Tradition

O Que Você Precisa Saber

- Mistura manual homogênea de 1 kg de pernil moído com 200g de gordura suína moída para garantir liga estável - Tempero robusto com alho fresco, 1 colher de sopa de sal, pimenta-do-reino e ervas aromáticas finamente picadas - Modelagem com filme plástico e descanso refrigerado por 1 hora antes de assar a 200ºC por até 40 minutos

Ingredients

Main Course

  • 1 kg of ground pork leg
  • 200 g of pork fat
  • 3 cloves garlic, minced
  • 1 tablespoon of salt
  • 1 tablespoon of black pepper
  • 1 tablespoon of chopped rosemary
  • 1 tablespoon of chopped thyme
  • 1/2 cup of chopped parsley

Instructions

Main Course

1

In a bowl, mix the ground pork leg and pork fat until homogeneous.

2

Add the garlic, salt, black pepper, and chopped herbs. Mix well.

3

Shape the mixture into sausage shapes, using plastic wrap if necessary.

4

Wrap and refrigerate for at least 1 hour to firm up.

5

Preheat the oven to 200ºC.

6

Arrange sausages in a baking dish and roast for 30 to 40 minutes.

7

Turn the sausages halfway through the time so they are golden.

8

Remove from the oven and let it rest for a few minutes before serving.

Equipe sua Cozinha

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COMPRAR INGREDIENTES

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Chef Tips

- Mantenha a carne e a gordura suína bem geladas durante a mistura e modelagem para que a gordura não derreta com o calor das mãos - Remova o filme plástico totalmente antes de dispor as linguiças na assadeira para assar no forno pré-aquecido - Vire as linguiças aos 20 minutos de forno para que a superfície doure por igual sem ressecar o interior da carne

Variations

- Linguiça de pernil picante adicionando uma colher de sopa de páprica picante e pimenta-calabresa em flocos à massa - Versão na brasa grelhando os gomos firmes em grelha dupla na churrasqueira em fogo médio sem labaredas - Linguiça com queijo incorporando 150g de queijo provolone em cubinhos milimétricos à carne antes de enrolar

Substitutions

- O pernil suíno pode ser substituído por paleta suína moída, lombo suíno com capa de gordura ou sobrecoxa de frango - O alecrim fresco pode ser substituído por orégano fresco desfolhado, manjerona ou sálvia picada em tiras finas - A gordura suína pura pode ser substituída por toucinho moído fresco ou bacon moído sem a pele dura

How to Store

Keep the already roasted sausages in a closed container in the refrigerator for up to 4 days. To reheat while maintaining internal softness, place them in a hot skillet over low heat covered for 5 minutes with a few drops of water or olive oil.

Can You Freeze It?

The raw sausages already shaped freeze excellently for up to 90 days in the freezer. To bake, defrost in the refrigerator for 12 hours before removing the protective plastic and bake according to the indicated time.

What to Serve With

Serve garnished with crunchy garlic butter farofa, traditional tomato and onion vinaigrette, and buttery boiled cassava. Slices of toasted French bread and fresh chimichurri also complement the dish with mastery.

Frequently Asked Questions

Why is it necessary to add lard to the ground pork leg?

The pork leg is a relatively lean cut; the 200g of fat provides the necessary binding for shaping and ensures juiciness during baking.

Can I use pork casing to stuff the sausages?

Yes, if you have a culinary funnel and clean natural casing, just stuff the seasoned dough and pierce with a fine needle before baking.

Can plastic wrap go in the oven?

No, the plastic wrap is used exclusively to shape and firm the segments in the refrigerator; remove it completely before baking in the pan.

How to know if the pork leg sausage is fully cooked?

The meat must reach a safe internal temperature, showing a uniform grayish-white color and releasing clear juice without pink traces.

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