So, let’s make garlic sausage recipe. Follow this simple recipe for a flavor-rich homemade product.
A savory aromatic meat product, garlic sausage will surely elevate the flavor and make any dish irresistible. Whether you’re making it for homemade charcuterie or as a flavor boost for your favorite recipes, this walk-through guide on how to make garlic sausage from scratch follows three easy steps and ingredients that will get you the most delicious garlic-infused sausage ever.
Why Prepare Garlic Sausage at Home?
Homemade garlic sausage can be prepared with whatever ingredients and flavors you prefer, thus guaranteeing the texture you want. This sausage has no preservatives or additives that are commonly included in commercial sausages, nor is it not treated with chemical salts that change the flavor, color, and nutritional content. It can be seasoned with flavorings of your choice and to suit your flavor preference. And then there’s the value of just how much fun making your own sausage can be as a kitchen project.
Garlic Sausage Ingredients
The following ingredients are required to make approximately 2 pounds of garlic sausage:
- 2 pounds pork shoulder, or combination of pork and beef
- 4-6 cloves of garlic, crushed or finely minced
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- Optional for color – 1 teaspoon of dried oregano or thyme
- Optional – add 1 teaspoon of fennel seeds for that especially sweet flavor
- Sausage casings, natural or synthetic
Equipment Needed
- – Meat grinder (or food processor)
- – Sausage stuffer, if available
- – Large mixing bowl
- – Sharp Knife
How to Make Garlic Sausage Step by Step
1. Prepare the Meat
To start off with, you need to cut the pork shoulder (or pork and beef mixture) into tiny cubes. This should be about 1-inch pieces. If you want a saucier sausage, you will want a cut that contains more good fat. This may help the sausage stay juicy. Place the meat in the freezer for 20-30 minutes so it firms up and will be easier to grind.
2. Grind the Meat
Grind the chilled pork with a meat grinder in a large bowl. If you do not have a grinder, you can employ a food processor in small batches and pulse until you reach a coarse, ground texture. Don’t overprocess the meat, please.
3. Season the Meat
Add the minced garlic, salt, black pepper, paprika, oregano or thyme, and fennel seeds if using it. Mix well so that seasonings will be distributed well. Now add the cold water gradually mixing. This way, the sausage mixture will be smooth and cohesive.
4. Test the Flavor
Fry a small patty of the sausage mix in a pan to get to taste the seasonings. You can always increase the amount of garlic, salt, or spices to your liking.
5. Prepare the Casings
If you are using natural sausage casings, prepare them by soaking them in warm water for about 30 minutes to soften them enough so you can actually stuff them. Rinse thoroughly by running through water, and remove excess salt.
6. Stuff the Sausage
Attach a sausage stuffer to your meat grinder or use a separate sausage stuffer. Gradually feed the sausage mixture into the casings with care so that no air pockets form. Twist the sausages into desired lengths, normally 4-6 inches.
7. Refrigerate or Freeze
Once stuffed, allow the sausages to sit in the refrigerator for several hours or overnight to allow flavors to meld. You could cook them immediately, freeze them for later consumption, or dry-cure them if you have experience with curing meats.
8. Cook and Enjoy
Grill, fry, or bake your garlic sausage until the internal temperature reaches 160°F (71°C). They can also be nicely paired with any type of meal; they would be a great addition to a hearty breakfast all the way to a nice pasta dinner, or they are good enough just to indulge in with mustard and bread.
Tips to Prepare Great Garlic Sausages
- Choose the Best Meat: Use the best pork shoulder or combine pork and beef to get the best taste. For juicy sausages, meat with high fat content is a must, therefore a 70/30 ratio of meat to fat should be targeted.
- Keep Meat Chilled: If the meat stays cold during grinding and stuffing, it will ensure that the texture of the sausage remains intact and fat content will also not melt.
- Hitting the Spice: While it’s all garlic in this recipe, you can combine it with flaky chili peppers and rosemary or sage for a more vivacious flavor profile.
- Natural versus Synthetic Casings: Natural casings (made from animal intestines) provide the appearance of a traditional, authentic sausage. Synthetic casings are far easier to work with but produce a less evenly sized and plumper sausage, though.
FAQs
1. Do I have to stuff garlic sausage in casings or can’t I just cook it as patties and logs?
Yes! You can shape the sausage mixture into patties or logs and cook them without stuffing them into casings. This is easy if you don’t have sausage casings or a stuffer.
2. How long does homemade garlic sausage last?
Fresh garlic sausage should be refrigerated and used within 3 days at most. You can freeze them for up to 3 months if you prefer to keep them for a longer period of time.
3. Can I use chicken or turkey instead of pork?
Absolutely! You can replace pork by chicken or turkey if you want to have an easier version. Just make sure you add a little fat, such as olive oil or chicken skin, so that your sausages will be juicy.
4. Do I need to cure garlic sausage?
No, this is a fresh garlic sausage recipe that never undergoes curing. But if you’re interested in making dry-cured sausage, you would require special curing instructions, including curing salts.
Benefits of Making Homemade Garlic Sausage
- Artificial preservatives, fillers, and excessive sodium are absent in homemade sausages.
- You can select the level of seasonings, garlic content, or amount of fat you desire.
- Cost-Effective: Homemade sausage may be more cost-effective than gourmet sausage bought in the market, especially if you make a big lot of them.
Conclusion.
To make garlic sausage at home is quite a flavorful and satisfying project resulting in super delicious and preservative-free sausages filled with the pungent taste of garlic. Whether grilled, added to pasta, or eaten alone, homemade garlic sausage is a versatile and tasty addition to your cooking repertoire. This simple recipe will allow you to easily create your very own batch of sausages sure to impress your family and friends.