Homemade sausage: A step-by-step guide to flavorful success

Preparing homemade sausage is simple, though it requires time and patience. However, the taste makes it worth preparing such meat occasionally. Especially since you can bake it in the oven instead of smoking, this method results in sausage that slices well and stays fresh for a long time.

What is the advantage of homemade sausage? The ingredients, of course. When you prepare it yourself, you have control over the type of meat you choose. It should be fresh and of good quality. You can opt for pork shoulder, neck, or ham and completely skip adding fatty bacon or lard. You also need to buy casings and clean and rinse them thoroughly.

You can't make sausage without a good grinder with a special attachment. If your grinder has been unused for a while, ensure it's perfectly sharpened. A lot of grinding is involved when making sausage, and it needs to be precise. You also have to change the sieve size: use an 8 mm attachment for leaner cuts of meat and a 4 mm for fatter ones.

Once all types of meat are ground, it's time to thoroughly mix the mass and season it. After preparation, the sausage can't be seasoned again, so it's best to do it right away. You'll need salt, pepper, garlic, and marjoram for a bold taste. According to the recipe for baked sausage, the mass should be set aside for 48 hours in the refrigerator. Then, you need to mix it again, adding water. This is the time for the final seasoning of the meat. After that, simply attach the special sausage-making tool and form the sausages.

Ingredients:

• 3.5 lbs of pork shoulder or ham; neck optional,
• 2.2 lbs trimmings from pork loin and ham,
• 1.4 oz curing salt,
• 3 teaspoons coarsely ground pepper,
• 2 tablespoons marjoram,
• Package of Traditional Polish Garlic or granulated garlic.

Preparation Method:

1. Divide the meat into two categories. Grind leaner meat through an 8 mm sieve and fattier meat through a 4 mm sieve.
2. Combine both types of meat, add spices, and knead the mixture thoroughly. Cover it with foil and refrigerate for 48 hours.
3. Next, add about 7 ounces of water to the meat and knead again; the mixture should be elastic. You can season it further with pepper.
4. Attach the sausage-making tool, prepare the casings, and form the sausages.
5. Preheat the oven to 175 - 210°F using the upper and lower heating function.
6. Place the sausages on a baking sheet and put them in the oven. Bake for about 1.5 to 2 hours until the sausages have golden skin.