Homemade Sausage with Buckwheat

This sausage is simple to make — give it a try! Homemade sausage is a delicious treat.

Recipe author

Servings:

Pork loin

500

Pork fatback

300

Buckwheat

Sausage casings (pork casings)

Garlic

Ground black pepper (level)

Table salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 12 g

Fats 56 % 31 g

Carbohydrates 22 % 12 g

423 kcal

GI: 8 / 92 / 0

Cooking method

Step 1:

Gather the ingredients on the list.
Step 2:

Cook the buckwheat. Cut the rind off the fatback and boil the rind, then finely chop it.
Step 3:

Cut up the meat, slightly frozen to make chopping easier.
Step 4:

Do the same with the fatback — very finely, about 1/8 inch (3×3 mm).
Step 5:

Mince the garlic. Combine everything, add the spices, and salt it.
Step 6:

If you bought cleaned, ready-to-use pork casings at the supermarket and they're packed in salt, rinse them well.
Step 7:

Remove the blade and plate from the meat grinder and attach the sausage stuffer. Slide the rinsed casing onto it like a stocking and tie off the end with sturdy kitchen twine.
Step 8:

Fill the casing with the mixture, pushing it through with the grinder's auger. Don't pack the casing too tightly.
Step 9:

Tie the ends of the sausage together into a ring. Prick it all over with a needle so the expanding air can escape during cooking.
Step 10:

Bring a large pot of water to a boil — no need to salt it. Lower in the sausage and cook for 35 minutes.
Step 11:

Pan-fry the sausage before serving. Homemade sausage is delicious both hot and cold.