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Homemade Grilling Sausages

Tasty, homemade, all-natural — the best choice for a cookout! Homemade grilling sausages are a great alternative to store-bought ready-made products. With just a little time spent making them, you can be confident in their natural ingredients and that they were prepared and stored properly.

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Sausages for grilling at home
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 11 g
Fats 62 % 21 g
Carbohydrates 6 % 2 g
237 kcal
GI: 100 / 0 / 0
  • For homemade sausages it's best to use two kinds of ground meat — chicken and beef. You can change the combination and proportions to suit your taste and to vary the flavor. To get fully natural sausages, grind the meat yourself; if you don't have time, use store-bought. In a deep bowl, combine the ground beef and ground chicken. Cut the fatback into small cubes, add it to the meat, and mix well — the fatback should be fresh, not salted. Peel the onion, garlic, and bell pepper. Wash the vegetables; cut the onion and pepper into very small cubes; the garlic can be chopped, but it's better to press it through a garlic press so it spreads evenly through the meat. Add the vegetables to the meat base and mix well. Next add salt, paprika, ground pepper, coriander, and a natural chicken seasoning. If you like, you can add other favorite spices — nutmeg works well in sausages. Mix the seasoned meat well and add very cold water. Mix the contents of the bowl well again, aiming for a completely uniform mixture. Rinse thin pork casings thoroughly inside and out — but it's better to use prepared store-bought ones. There's no need to cut the casings into portions before filling. Fill one, cut it off leaving a small tail, and tie off the sausage. Each one is best at 12–15 cm long. Fill the pork casing with the meat using a stuffing attachment on a meat grinder, or use the cut-off top of a plastic bottle. Don't pack it too tightly, or the casing may burst while frying. The sausages are ready — you can cook them right away or freeze them for later. Before cooking, be sure to thaw them completely and make about 10 punctures in each sausage with a sharp needle; this helps keep them intact while they cook. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Pork fat - 871  kcal/100g
  • Rendered pork fat - 947  kcal/100g
  • Pork cracklings - 895  kcal/100g
  • Fatback - 797  kcal/100g
  • Salo (cured fatback) - 658  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Dry spices - 240  kcal/100g
  • Paprika - 289  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Ground chicken - 143  kcal/100g
  • Pork casings - 602  kcal/100g
  • Ground beef - 254  kcal/100g

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