Homemade Pork Sausage in Natural Casing
Homemade pork sausage in natural casing gives clear meat flavor, fat, and complete protein. Ice water and cold mixing help keep it juicy without starch.
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Inventory: Probe Thermometer, Kolbasnyy shprits, Meat grinder, Oven
Kitchen: Other
20 kg
Digestion time: 20 hours
Complete protein: ✔
Divide pork (1000 g) into leaner and fattier parts. Grind the fatty part finely and the lean part coarsely, then partially freeze.
Put the meat in a mixer, add nitrite salt (18 g), erythritol (2 g), cardamom (2 g), black pepper (2 g), and ice water (180 g). Mix until sticky and stringy.
Stuff natural casing, cure for 6-12 hours at 2-4 °C, then warm to 16-18 °C inside. Cook traditionally in the oven to 69-70 °C inside.
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