Homemade Pork Sausage From Scratch
(Campfire Cooking in Another World with My Absurd Skill – Episode 21)
INGREDIENTS :
350 gr pork meat
150 gr pork fat (I use pork belly)
10 gr salt (about 2 % of total meat-very important}
½ tsp black pepper
¾ tsp fennel seeds
½ tsp chili flakes
½ tsp paprika powder
1-2 clove garlic, finely minced
¼ tsp sugar
25- 35 ml ice shaver
Dried hog casing (rehydrated before use)
Methods :
PREPARE THE MEAT
• CUT THE PORK AND FAT INTO SMALL PIECES
• FREEZE FOR 20-30 MINUTES UNTIL SLIGHTLY FIRM BUT NOT FULLY FROZEN
GRIND USING A FOOD PROCESSOR
• USE THE PULS FUNCTION IN SHORT BURTS
• DO NOT OVER PROCESS- AIM FOR A FINE, SLIGTLY COARSE TEXTURE, NOT A PASTE
MIX IN THE SEASONING
• TRANSFER THE GROUND MEAT TO A COLD BOWL
• ADD ALL THE SPICES AND GARLIC
• POUR IN THE ICE SHAVE GRADUALLY WHILE MIXING
• MIX UNTIL THE MEAT BECOMES STICKY AND TACKY, THE MEANS THE PROTEINS ARE ACTIVED AND THE SAUSAGE WILL HOLD TOGETHER WELL
PREPARE THE CASING
• SOAK THE DRIED HOG CASING IN WARM WATER FOR ABOUT 60 MINUTES UNTIL SOFT
• RINSE THE INSIDE AND OUTSIDE SEVERAL TIMES
STUFF THE SAUSAGE
• IF YOU DON’T HAVE SAUSAGE STUFFER YOU CAB USE A PIPING BAG OR. A PLASTIC BOTTLE WITH THE TIP CUT OFF,
• FILL THE CASING SLOWLY , MAKIN SURE NOT TO OVERFILL
FORM THE LINKS
• TWIST THE SAUSAGE INTO 10-15 CM LENGTHS
• PRICK SMALL HOLES WITH THE THIN NEEDLE TO RELEASE TRAPPED AIR
• REST AND REFRIGERATE FOR 4-8 HOURS TO HELP THE TEXTURE FIRM UP , BEST OVER NIGHT
HOW TO COOK?
• POUCH GENTLY AT 70-750C FOR 8-10 MINUTES (DO NOT BOIL)
• REMOVE FROM THE HEAT, LETS THE SAUSAGE COOL DOWN
• THEN PEN SEA, GRILL OR FRY AS YOU LIKE
TIMESTAMPS:
00:00 The Ultimate Adventurer’s Snack: Homemade Sausage
00:28 The Secret to Perfect Texture (Chilling the Meat)
02:01 The Flavor Bomb: Mixing the Spices
03:48 Prepping the Sausage Casings (Don’t Skip This!)
05:04 Grinding the Perfect Sausage Mix (Food Processor Method)
05:32 Activating the Proteins: The Critical “Sticky” Trick
06:19 Stuffing the Sausages (No Special Tools Method!)
06:29 Linking Like a Pro: Forming the Sausages
06:44 The Most Important Step: Resting Overnight
07:10 How to Cook for the Perfect Snap!
07:23 The Gentle Poach (70-75°C)
07:54 The Perfect Sear
08:21 The First Bite: Is It as Good as the Anime?
———————
Support us at Patreon :
https://patreon.com/DelishTube
Crave for More? Dont Forget to Subscribe
See Our behind the Scene and other video at
————————————
Social Media :
Facebook
http://facebook.com/delishtube
Instagram
http://instagram.com/delishtube
Pinterest
http://pinterest.com/delishtube
Twitter
Posts by DelishTube
#tondemo_skill #とんでもスキル #recipe
