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If you like smoked meats, you probably usually buy those that are sold in supermarkets. For reasons of extending shelf life, enhancing flavor and adding color, antioxidants, colorings and preservatives are added to natural ingredients, which may not suit everyone. Although limits are set for the composition of individual types of cured meats, not all manufacturers fully comply with them and also correctly declare the actual composition on the labels.
For the above reasons it is certainly good to know that there is a relatively simple method to prepare, for example, quality sausages at home, which you can use for instance on festive occasions when you expect more guests. Also, if you have children, it is better that they have as few additives in their diet as possible. An advantage of this recipe is undoubtedly also that to make homemade sausages you only need two ingredients, namely meat and salt. However, you can also add other ingredients according to your taste preferences.
Ingredients for preparing homemade sausages
To prepare homemade sausages you will need the following ingredients:
- Meat to taste, for example boneless pork neck – 1 kg
- Salt – 20 g
- Ground black pepper – to taste
- Garlic – to taste
- Ground or crushed caraway – to taste
Preparation method
The meat you choose for preparing these maxi sausages depends purely on your taste; we chose pork neck for its tenderness and good ratio of muscle to fat. So first prepare the meat by either cutting it into small pieces or grinding it. Then add the salt and the basic recipe essentially ends here. Depending on your taste, however, you can add for example garlic, caraway or pepper, or other seasonings.
Mix the mixture well and, depending on your options, fill casings with it or form rolls and put them for example into cooking bags. Place the sausages into a pot filled with cold water, heat the water to approximately 80 °C and cook for about 3 hours. If you have a meat thermometer, check that the meat does not exceed 72 °C during cooking. After cooking, cool the sausages in cold water.
