The winner of the Ukrainian cooking show "MasterChef," Yevhen Khlopotenko, shared how to make juicy homemade sausage with a neat casing.
To achieve a juicy and flavorful sausage, it's best to use the pork hind or pork shoulder, which pair excellently with fat, notes "MasterChef" in their video.
Ingredients
- 1.5 kg of pork
- 100 g of fat
- 1 head of garlic
- 1 tsp of salt
- ½ tsp of black pepper
- 200 ml of milk
- 2 m of pork casing
"MasterChef" Khlopotenko also advised that before cutting the meat, it should be slightly frozen—just a couple of hours in the freezer will be enough to make it easier to cube.
Then, calmly chop the pork and fat into small cubes. Peel the head of garlic and press it through a garlic press. After that, mix the meat, fat, and garlic together, add salt and pepper, then pour in the milk and stir.
Preheat the oven to 160 °C. Rinse the casing and put it on the special sausage attachment of the meat grinder. Start filling the casing with the meat mixture, shares "MasterChef" Khlopotenko.
Fill the sausage, gently packing the meat to avoid air pockets, but not too tightly. Tie the ends of the casing with knots.
Place the sausage on a baking tray lined with parchment paper, twisting it into a spiral. Poke holes along its length every 4-5 cm with a toothpick.
"MasterChef" Khlopotenko added that to finish, bake for 30 minutes at 160 °C, then increase the temperature to 180 °C and bake for another 30 minutes. Raise the temperature to 200 °C and cook for an additional 15-20 minutes in the final stage of preparation.