Ingredients
Recipe for 4 people.
 3 kg of pork neck |
 1 kg of pork fat |
 1 kg of pork lean meat |
 3 kg of beef lean meat |
 2 kg of ice |
 80 to 100 g of nitrite salt |
Utensils
 Meat grinder |
 Vegetable cutter |
 Kitchen scale |
 Mixing bowl |
| Measuring spoon |
 Non-stick frying pan |
 Meat thermometer |
 Cleaning sponge |
 Natural or artificial casings |
 Well-sharpened knife |
 Serving plate |
 Basin of cold water |
Preparation step by step
Total cooking time: 30 minutes
Preparation time: 20 minutes
Rest time: 1 hour
Cooking time: 10 minutes
STEP 1: Gather all the necessary ingredients to prepare your homemade Strasbourg sausages.
STEP 2: Pass the pork neck, fat, and lean meat through the grinder to obtain a well-homogeneous mixture.
STEP 3: Add the nitrite salt and ice to the minced meat, then mix until a sticky texture is obtained.
STEP 4: Rinse the natural casings carefully and prepare them for stuffing the mixture.
STEP 5: Fill the casings with the mixture using a stuffer, avoiding air bubbles.
STEP 6: Form sausages of the desired size and tie them firmly at both ends.
STEP 7: Let the sausages rest in the refrigerator for about an hour before cooking them.
STEP 8: Submerge the fresh sausages in a pot of simmering water and let them poach for 10 minutes.
STEP 9: Drain the sausages and serve them immediately, accompanied by mustard and good bread.
Preparing homemade Strasbourg sausages is a rewarding experience that allows you to explore authentic flavors. By combining good meats, such as pork neck and fat as well as beef lean meat, you will obtain a flavorful mixture that will delight your guests.
The choice of a meticulous seasoning, particularly the addition of nitrite salt, contributes to the quality of the sausage. A careful cooking technique, such as poaching, ensures that your sausages remain juicy and tender without bursting. Once prepared, they pair wonderfully with simple dishes, such as pasta or potatoes, for warm and friendly meals.
