12:08, 17 Jul 2023, author: Ermakova M.

Pork knuckle sausage

Name: Pork knuckle sausage
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8
Cuisine: European
Ingredients: Rear knuckle - 2.5 kg; Pork casings - 3 m; Salt - 1 tbsp.; Ground black pepper - 0.5 tsp; Ground paprika - 1 tsp; Garlic - 2-3 cloves

Delicious homemade sausage can be prepared even from pork knuckle.

Photo source: 123rf.com/profile_alexis84

Compared to store-bought options, it will turn out perfect and you will know exactly what ingredients this dish was prepared from! The preparation of such a sausage can be frozen or boiled, baked, grilled or grilled, etc. - a lot of options from which you will find acceptable for yourself.

Do not add more garlic - it can add extra bitterness. Be sure to smell the shank before buying so that the meat itself is without a bright aroma. If desired, along with ground paprika, you can add other spices and spices.

Remember that the casings must be cleaned and salted in advance, about 1-2 days before the start of creating the sausage. It needs to be turned out, cleaned with a knife, salted in brine, kept for a couple of days, then washed and turned out again. It is also advisable to soak the knuckle for several hours, removing excess blood.

Pork knuckle sausage

Кухня: European, закуска, калории: 259, время приготовления: 04:30

Ингредиенты

Rear knuckle - 2.5 kg

Pork casings - 3 m

Salt - 1 tbsp.

Ground black pepper - 0.5 tsp

Ground paprika - 1 tsp

Garlic - 2-3 cloves

Рецепт

1. Rinse the pork knuckle thoroughly, cut it. Cut out the pulp and a little greasy layer from it, removing the bones and skin. Be sure to cut the veins, films from the pulp and remove the cartilage.

2. Pass the meat and lard through a meat grinder, using a grate with small or large holes in the technique. If desired, you can cut the meat into small cubes, but in the knuckle it is more rigid, so it is better to chop it in a meat grinder.

3. Pour salt, ground black pepper, ground paprika into the minced meat and squeeze out the peeled, washed garlic cloves. Stir the minced meat thoroughly, cover with cling film and place in the refrigerator for 1 hour so that the meat absorbs the aromas of spices. You can also leave it for a longer time.

4. Then tie the end of the stomach with a thread or culinary twine, pierce with a needle in several places so that air comes out of the stomach when you fill it. Using a special nozzle, fill the shell with minced meat, but not completely tightly, otherwise the workpiece will tear during cooking or frying. Release the air from the workpiece by piercing the needle with a needle in places where it accumulates. Tie off the end of the gut. Thus, fill all the casings with minced meat and place them in the refrigerator for 1-2 hours for keeping. You can leave the workpiece in this form for a day.

5. 1 hour before cooking, remove the workpiece from the refrigerator to warm up and release the resulting air.

6. Place the workpiece in a saucepan or cauldron, fill with cold water and boil on minimum heat for about 1 hour. Be sure to pierce the sausage when cooking with a needle, releasing air and juice, otherwise the casing will break. This should be done around the middle of the boil. You can add bay leaf to the water.

7. Cool the finished sausage. You can try it hot, but it will not cut beautifully.

8. Serve pork knuckle sausage to the table with sauces or side dish, bread, cutting it into appetizing slices.

Happy you!