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Homemade sausage in the oven

Homemade Baked Sausage

Natural homemade sausage — the meatiest and most delicious there is! I'd wanted to make it from scratch for ages, and I finally went for it. It all came together, and I was thrilled with the result! I made it for company, so I didn't get a photo of the cross-section — everyone devoured it and was over the moon!

Dot (Varya)

Recipe author

Composition / ingredients

Servings:

Pork (2-3 meters of pork casings and 1.5 kg of fatty pork)

1.5

Beef (boneless)

Pork fatback (or salt pork)

0.5

Onion

1.5

Garlic

Salt

Ground black pepper

0.5

Peppercorns

Caraway seeds

Ground coriander

Thyme

Barberries

Brandy

0.75

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 15 g

Fats 60 % 24 g

Carbohydrates 3 % 1 g

288 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

In this recipe I'll show you how to make homemade sausage. I won't pretend it's all easy, but the result is worth the time. Gather the ingredients from the list and start with the casings. Rinse them thoroughly inside and out, turn them inside out, and scrape off the mucus. If you're lucky enough to have ready-to-use casings, you've just saved yourself a lot of time.
Step 2:

Make the filling for the sausage.
Step 3:

I made the filling on the fatty side, but that's up to you — use more beef for a leaner mix. Pork was my main meat. I don't have a meat grinder, so I ground it in a blender. The key is not to overdo it, so the meat stays in small pieces (this matters!).
Step 4:

Grind the pork, beef, and fatback, along with the onion and garlic. Mix the main ingredients together well. Add salt, freshly ground black pepper and allspice, the ground onion, garlic, and caraway (which I chopped with a knife), coriander, thyme, the barberries soaked in boiling water (also chopped with a knife), and finally the brandy. Mix well.
Step 5:

Now stuff the sausage. As you've gathered, I don't have a meat grinder, so we'll stuff it by hand. Take a 1.5-liter plastic bottle and cut off the neck with its funnel shape, along the top edge of the label. That funnel is what we'll use to stuff the sausage. Your fingers slip easily through the neck, so it's handy for stuffing.
Step 6:

Slide the casing onto the bottle neck and hold it against the rim; you won't even need to tie it, just hold it with your hand. I cut the casings into one-meter (about 3-foot) lengths. Each length makes two sausage "horseshoes."
Step 7:

As you stuff, make sure meat doesn't pile up under the funnel, or the casing will tear. Keep pushing the stuffed meat down the casing. It's best to shape the sausage like this: push all the meat away from the bottle, stopping about 2–3 inches (6–7 cm) from the end. You don't need to tie off the far end, since excess air will escape from it. If you do tie it off, let the air out through pricks in the sausage.
Step 8:

Tie off the loose ends of the casings once they're all stuffed, using string dampened with water. I left the sausage to hang at room temperature for a couple of hours, then hung it in the fridge overnight. The next day I cooked it: I lightly browned it in a skillet on both sides, then finished it in the oven at 400°F (200°C) for 20–25 minutes.

As you can see, making homemade sausage isn't the simplest project — but what a result! It goes fastest if you already have prepped casings and a meat grinder on hand.