Juicy Homemade Garlic Sausage with Homemade Mustard
ID: 1ddf877b...
This recipe demonstrates how to make incredibly juicy homemade garlic sausage using pork neck and natural casings, completely free of industrial additives. It's paired with a quick and zesty homemade mustard made using pickle brine for an authentic, traditional flavor.
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🍳 Cooking Flow
Chop pork neck into small cubes and mix with salt, pepper, garlic, and cold cream. → Knead the meat for 7 minutes, marinate for 30 minutes, then stuff into natural casings. → Form into a coil, tie with thread, and prick the surface with a needle to release air. → Bake at 190°C for 40 minutes (turning halfway) and brush with oil for a golden finish. → Prepare homemade mustard using powder and pickle brine, then refrigerate for 2-4 hours before serving.
Cooking Steps
Brief Cooking Order
Chop pork neck into small cubes and mix with salt, pepper, garlic, and cold cream. → Knead the meat for 7 minutes, marinate for 30 minutes, then stuff into natural casings. → Form into a coil, tie with thread, and prick the surface with a needle to release air. → Bake at 190°C for 40 minutes (turning halfway) and brush with oil for a golden finish. → Prepare homemade mustard using powder and pickle brine, then refrigerate for 2-4 hours before serving.
Introduction
This recipe demonstrates how to make incredibly juicy homemade garlic sausage using pork neck and natural casings, completely free of industrial additives. It's paired with a quick and zesty homemade mustard made using pickle brine for an authentic, traditional flavor.
Step 1
【Sausage】Slice the pork neck and then cut it into very small pieces (cubes) by hand for the best texture.
Step 2
【Sausage】Place the chopped meat in a large bowl and add salt, black pepper, and garlic cloves pressed through a garlic press.
Step 3
【Sausage】Pour in the cold cream and mix everything together.
Step 4
【Sausage】Mix the meat mixture vigorously by hand for 5-7 minutes until it becomes sticky; then cover and marinate for 30 minutes.
Step 5
【Sausage】Rinse the natural pork casing and check for any holes by running air or water through it.
Ingredients List
Important Notes
Cutting the meat into small pieces by hand yields a juicier and better texture than using a meat grinder.
Vigorous mixing for 5-7 minutes is essential to develop the proteins, making the sausage stay together.
The cold cream adds significant juiciness and a rich mouthfeel to the finished product.
Pricking the casing with a needle is the most important step to prevent the sausage from bursting in the oven.
Let the sausage rest for 15-20 minutes after baking before slicing to allow the juices to redistribute.
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