In this cooking video I show three recipes that you can use to replace store-bought sausage. Two of these recipes allow you to use cuts of meat, and they are inexpensive recipes too. These easy meat recipes will ensure you never buy sausage at the store again. Open a jar of homemade sausage and enjoy its natural taste. Cook with love! Cook with pleasure!
0:00 RECIPE 1
8:39 RECIPE 2
16:36 RECIPE 3
RECIPE 1:
1.4 kg pork shoulder
900g pork belly
240g raw smoked bacon
2 bay leaves
5-6 pieces of allspice pepper
220 ml boiling water
½ teaspoon ground coriander
1-1 ½ tablespoons marjoram
½ teaspoon ground fennel
1½ teaspoons garlic powder
Black pepper
I use 17g of salt per 1kg of minced meat
40 g salt (for 2.4 kg minced meat)
Add 35 g of gelatine to the cooled water and stir immediately
Jars for preserving (500 ml each)
Screw the jars tightly with clean lids
!!!Make sure you screw on the lids tightly
Tyndallization is a sterilization method that kills all forms of microbial life, including spores.
Tyndallization is the repeated heating of liquids two to five times at 24 hour intervals. During this time, bacterial spores that have survived at 100 °C germinate and are killed by further heating.
Sauerkraut pancakes:
250 g sauerkraut
Chop up the sauerkraut
1 large onion
250 g flour
Black pepper
Salt
1/3 teaspoon baking soda
250 ml milk
3 eggs
vegetable oil
RECIPE 2:
1.8 kg pork and fat
You can use pork cuts with fat (pork shoulder, pork belly, pork fat)
½ tsp ground coriander
½ tsp ground allspice
½ tsp garlic powder
3 bay leaves
1/3 tsp nutmeg
½ tsp ground fennel
Black pepper
1.5-2 tsp salt (you can adjust the salt later as desired)
1 onion
1 cup of water
5-6 cloves of garlic
Allow to cool at room temperature
Then put it in the fridge and keep it in the fridge
Such a meat spread on bread can be stored in the refrigerator for a long time
It's not canned meat, but thanks to the fact that the meat is filled with lard, it keeps for a very long time
Onion cakes:
500g onions
1 tsp salt
1 tsp sugar
Black pepper
2 eggs
Add to the onions
½ tsp baking soda
½ tbsp vinegar
Green onions (or dill, optional)
100g flour
vegetable oil
RECIPE 3:
1.5 kg pork belly
Pour into jars (or other suitable containers).
Do not stack them too tightly so that there is enough space for the brine
150g salt
1 liter of water
Bring to a boil to dissolve the salt
Pour the brine over the pork belly
I use hot brine, but cold brine also works
Let stand at room temperature (24°C) until completely cooled
Then store in a cool place (refrigerator) for 2 days
After 2 days, pour off the brine and rinse the jars
1 liter of water
150g salt
1 teaspoon sugar
1 tablespoon black peppercorns
2 bay leaves
½ teaspoon chili flakes
Bring to the boil and dissolve the salt in it
5-6 cloves of garlic
Add the garlic and pork belly to the jars
Fill with brine (cold or warm).
Make sure the brine is evenly distributed
Let cool at room temperature
Store in a cool place (refrigerator) for 7 days
After 7 days, remove the pork belly and pat dry with a paper towel
A bunch of dill
Garlic
paprika
A pinch of hot red pepper
oregano
The pork belly is ready to serve
You can also leave the pork belly unseasoned
Better if served chilled
Wrap the pork belly pieces in foil or parchment paper
Store in the refrigerator or freezer (for long-term storage up to several months)
Thank you for your time and have a nice day!
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