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Homemade pork sausage in intestines

Homemade Pork Sausage in Casings

Incredibly delicious — for everyday meals and special occasions alike! Homemade pork sausage in natural casings takes some effort, but the result more than pays you back. It comes out tasty, aromatic, filling, and beautiful — more natural and wholesome than anything from the store.

zaj4onok

Recipe author

Composition / ingredients

Servings:

Pork

1.3

Pork fatback

300

Casings (pork, about 6 feet)

1.5

Onion

250

Garlic

Brandy

Bay leaf

Caraway

Nutmeg

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 10 g

Fats 80 % 44 g

Carbohydrates 2 % 1 g

440 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make homemade pork sausage in casings? Gather your ingredients. For this recipe it doesn't matter which cut of pork you use — it turns tender either way during cooking. Just be sure to add the fatback, which makes the sausage juicier. Adjust the spices to your own taste. Wash and peel the onion and garlic.
Step 2:

Rinse and clean the casings very thoroughly. Soak them in warm water mixed with 1 tablespoon of salt and 1 tablespoon of baking soda, and leave them for half an hour. Then rinse under running water and remove all membrane and fat. Turn the casings inside out, return them to the salted water, and keep them there while you make the filling.
Step 3:

Make the filling. Divide the meat and fatback into two portions. Grind the first portion in a food processor, blender, or meat grinder. Add a pinch of nutmeg to the meat.
Step 4:

Cut the second portion of meat and fatback into very small pieces.
Step 5:

Cut the onion into small dice (I ran mine through the food processor too). Sauté the chopped onion in a little vegetable oil until soft.
Step 6:

Add the diced meat and fatback to the onion. Cook everything together for a few minutes, stirring, without letting it brown. Set aside to cool.
Step 7:

Grind all the spices except the bay leaf in a mortar. Combine the ground meat with the sautéed mixture, add the salt and spices, pour in the brandy, and press in the garlic.
Step 8:

Mix everything thoroughly and let it rest for half an hour.
Step 9:

Stuff the casings with the filling. A wide funnel works well here, or the cut-off top of a plastic bottle. Cut the rinsed casings into roughly 3-foot lengths and tie off one end of each with thick kitchen twine. Fit the funnel onto the other end and pack the filling in tightly, without air pockets. If you have a sausage-stuffing attachment for your meat grinder, use that.
Step 10:

Once the casings are filled, tie off the other end. Coil the sausage into a spiral and tie it crosswise with twine so it holds its shape. To keep it from bursting as it cooks, prick it with a very fine needle every 3 inches or so.
Step 11:

Place the sausage in an oven roasting bag with a bay leaf tucked inside. Let it sit for about an hour, then bake at 400°F (200°C) for 40 minutes.
Step 12:

Take the sausage out, flip it over, and return it to the oven for another half hour, this time at 350°F (175°C). Serve it however you like — it's delicious hot or cold. Enjoy!

Besides pork, you can use any other meat here. Keep in mind the cooking time, flavor, and calorie count will change. Beef, for example, takes longer than pork, while chicken or turkey takes less.
Since everyone's preference for saltiness, sweetness, bitterness, heat, tartness, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for one).
Keep in mind that every oven is different. The temperature and cooking time may vary from what's listed. For reliable results with any baked dish, it helps to know your oven's quirks.