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Pork and beef milk sausage at home

Homemade Pork and Beef Bologna-Style Sausage

Tasty and wholesome—perfect for breakfast or a snack! This homemade sausage is made from nothing but meat, with no harmful additives or preservatives. It's quick and easy to put together, and it comes out tender, fragrant, and delicious.

Ropotushka

Recipe author

Composition / ingredients

Servings:

Pork

700

Beef

300

Table salt (or 1 heaping tsp curing salt plus 1 tsp table salt)

Milk

400

Egg

Nutmeg

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 14 g

Fats 46 % 13 g

Carbohydrates 4 % 1 g

179 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make homemade pork and beef sausage? Gather all your ingredients. Buy your meat from a trusted source so it's fresh and good quality. Fresh meat shouldn't have a sharp smell, and when you press it and let go, it shouldn't leave a dent. Use a large or extra-large egg. Nutmeg alone is plenty for spice, but feel free to add any others that go well with meat.
Step 2:

Rinse the meat under running water and pat it dry with paper towels—excess water will ruin the texture of the sausage mixture. Trim away any sinew or membrane from the beef. Cut the meat into pieces small enough to feed easily through a meat grinder.
Step 3:

Grind the meat through the medium die of a meat grinder.
Step 4:

Put the ground meat in a plastic bag and flatten it so the layer is no more than 2–3 cm (about 1 inch) thick. Put it in the freezer for 1–1.5 hours. This helps the meat grind finer the second time.
Step 5:

Grind the partly frozen meat again, this time through the fine die.
Step 6:

Transfer the ground meat to a deep, round-bottomed bowl. Add all the remaining ingredients. If you want the sausage to have a pink (deli) color, swap half the salt for a heaping teaspoon of curing salt. I made mine without it.
Step 7:

Mix everything thoroughly until smooth—it's easiest to do this by hand.
Step 8:

Now work the mixture into a smooth meat paste. You can do this with an immersion blender if it's powerful enough, or in a food processor fitted with the blade.
Step 9:

Move on to forming the sausage. Take some plastic wrap or a plastic bag. If using a bag, tie a knot at the closed (bottom) end, then carefully transfer the meat paste in, press out the air, and tie a knot at the other end. If you're using plastic wrap like I did, wrap the meat tightly in several layers, leaving extra wrap at both ends so you can tie off the sausage. The sausages should come out firm and springy.
Step 10:

I made 2 sausages—one about 4 cm in diameter, the other about 6. To be safe, I set a weight on top so they'd stay fully submerged. Cook the sausage in a large pot at no more than 175°F (80°C) for 2 hours, keeping it weighted down underwater. If you don't have a kitchen thermometer, go by the water—it should never boil. Turn the sausage a few times as it cooks.
Step 11:

Lower the finished sausage into ice water and let it cool for 15–20 minutes.
Step 12:

Peel the wrapping off the sausage and dig in.

The sausage is ready to eat once it's cooled, though I like it best after a few hours in the fridge.
Keep the sausage refrigerated, ideally in a glass or ceramic container, for no more than 5 days.
For this recipe it doesn't matter which cut you use, since the meat turns tender during cooking anyway.
Always wash eggs before using them—even a seemingly clean shell can carry harmful bacteria. A food-safe wash and a brush work best.
If you use a ready-made spice blend, be sure to read the label. These blends often already contain salt, so account for that or you risk over-salting.