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Homemade sausage fried in a pan

Homemade Sausage Fried in a Pan

The tastiest fried sausage is the one you make yourself. You can be completely sure of homemade sausage because you make it from ingredients you trust — and by adding different spices to taste, you can vary it however you like.

Lyalich

Recipe author

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Composition / ingredients

Servings:

Pork (lean)

1.5

Pork fatback

200

Garlic

Salt

Cornstarch

Ground black pepper

Water (ice-cold)

Vegetable oil

Sausage casings

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 13 g

Fats 67 % 29 g

Carbohydrates 2 % 1 g

315 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you fry sausage in a pan? First, get all the ingredients ready for the homemade sausage that we'll later fry. Rinse the pork and fatback in cold water and pat them dry. Prepare the casings as directed — some need to soak for a few hours; others, like mine, just need a good rinse in warm water, inside and out.
Step 2:

Cut the pork and fatback into pieces.
Step 3:

Grind the meat through the coarse plate of a meat grinder.
Step 4:

Switch to the fine plate and grind the fatback. Add it to the ground meat.
Step 5:

Mix the ground meat and fatback together thoroughly.
Step 6:

Peel and mince the garlic and add it to the meat. Add the salt, ground black pepper, and cornstarch, and mix thoroughly.
Step 7:

Pour the ice-cold water into the meat and mix quickly until it's smooth and even.
Step 8:

Now make the sausages. Tie off one end of a prepared casing and pack it tightly with the filling. I use a meat grinder with a special sausage-stuffing attachment, but any tool you have works. Once it's filled, tie off the other end.
Step 9:

Fill all the prepared casings and put them in a bowl. Refrigerate for 12 hours to set. Then check the sausages and, where you see air pockets, prick them with a needle to release the air.
Step 10:

To fry the sausage without bursting the casing, it needs a head start. Pour water into a pot, salt it, and bring it to a boil. Reduce to the lowest heat and lower in the sausage. Simmer it for 5–7 minutes.
Step 11:

Take the sausage out of the pot and blot off the excess liquid with a paper towel. Heat oil in a skillet and add the sausage.
Step 12:

Fry the sausage over low heat for 20–30 minutes, until fully cooked. To check, pierce a sausage with a toothpick — the juices should run clear. If they're still cloudy, keep cooking.
Step 13:

Take the sausage off the heat and serve right away. It goes with any side dish or just some fresh herbs. You can plate it, but to my mind it tastes best served straight from the skillet it was fried in.
Step 14:

Enjoy!