Ingredients
Recipe for 4 people.
| 🌟 3 kg of pork neck | 🏆 1 kg of pork fat |
| 🍖 1 kg of lean pork | 🐄 3 kg of lean beef |
| ❄️ 2 kg of ice | 🧂 80 to 100 g of curing salt |
Utensils
| 🥩 Meat grinder | 🥄 Vegetable cutter |
| ⚖️ Kitchen scale | 🥣 Mixing bowl |
| 🧂 Measuring spoon | 🍳 Non-stick pan |
| 🌡️ Meat thermometer | 🧼 Cleaning sponge |
| 🏺 Natural or artificial casings | 🔪 Sharp knife |
| 🍽️ Serving platter | 💧 Basin of cold water |
Step-by-step preparation
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 through the grinder to obtain a well-homogeneous stuffing.
STEP 3: Add the curing salt and ice to the ground meat, then mix until you achieve a sticky texture.
STEP 4: Rinse the natural casings thoroughly and prepare them for stuffing.
STEP 5: Fill the casings with the stuffing using a stuffer, avoiding air bubbles.
STEP 6: Form sausages of the desired size and tie them tightly at both ends.
STEP 7: Let the sausages rest in the refrigerator for about an hour before cooking them.
STEP 8: Immerse 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 the right meats, such as pork neck and fat as well as lean beef, you will obtain a flavorful stuffing that will delight your guests.
The choice of a meticulous seasoning, including the addition of curing 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 friendly and warm meals.
