This recipe, passed down through generations, is my grandma’s secret for juicy, flavorful sausage that will have your taste buds singing.
Craving that perfect sausage you always get at your favorite restaurant? The kind that’s bursting with juicy flavor and spices that tantalize your taste buds? Well, forget expensive takeout! Today, I’m sharing a secret weapon passed down through generations in my family: Grandma’s homemade sausage recipe.
This recipe isn’t just about the end result, though let me tell you, the result is incredible. It’s about the process, the memories that come flooding back with every step. I remember countless childhood afternoons spent in Grandma’s kitchen, the warm aroma of spices filling the air as she meticulously prepared her famous sausage. Back then, I was just a curious kid, sneaking pinches of the fragrant meat mixture whenever Grandma wasn’t looking. Now, with her recipe in hand and those cherished memories as my guide, I can recreate that same magic in my own kitchen.
This recipe may be a “secret,” but it’s not about hiding the ingredients. It’s about the love, the tradition, and the generations of happy tummies that have enjoyed this dish. So, are you ready to ditch the store-bought stuff and create a restaurant-worthy sausage experience at home? Let’s get cooking!
Why You’ll Love This Recipe
- Grandma’s Touch: This recipe uses simple techniques but boasts a secret family touch that elevates the flavor.
- Incredibly Juicy: The slow cooking process ensures the sausage stays incredibly moist and tender, bursting with flavor in every bite.
- Easy to Follow: Despite its impressive results, this recipe is surprisingly simple to make.
Ingredients
- 1.7 kg (3.7 lbs) pork neck (adjust salt based on meat weight)
- 35 grams (1.2 oz) salt (use 20 grams per 1 kg of meat)
- 1.5 tsp dry adjika (a spicy herb blend, substitute with paprika or chili flakes)
- 4 cloves garlic, minced
- 300 g (10.5 oz) cabbage, thinly sliced
- 1/2 tsp salt
- Juice of 1/2 lemon
- 1 carrot, grated
- 1 apple, thinly sliced
- Spring onions, chopped (optional)
- Parsley, chopped
- 3-4 tbsp olive oil
Instructions:
- Prep the Meat: Rinse and pat dry the pork neck. Cut it into 1 cm (0.4 inch) thick slices, then chop each slice into strips.
- Marinate: In a large bowl, combine the pork strips with salt, adjika (or substitute), and garlic. Mix well, ensuring all the meat is coated. Cover and refrigerate for 12 hours, allowing the flavors to develop.
- Grind a Portion: After marinating, take 1/3 of the meat and grind it using a blender or meat grinder. Combine the ground meat with the remaining marinated strips and mix well.
- Form the Sausage: Divide the seasoned meat mixture into two equal portions. Shape each portion into a long sausage shape, packing it tightly to remove any air pockets.
- Prepare for Baking: Cut two baking bags large enough to fit the sausages comfortably. Place each sausage in a separate bag, ensuring there’s no air trapped inside. Twist the bag opening tightly and secure it with kitchen twine. Trim off any excess bag material. Repeat with the remaining sausage mixture.
- Refrigerate Overnight: Place the prepared sausages in the refrigerator for at least 8 hours, or ideally overnight, to allow the flavors to further meld.
- Prepare the Salad: While the sausages chill, prepare a refreshing side salad. In a large bowl, combine the sliced cabbage with salt, lemon juice, and olive oil. Toss well. Add the grated carrot, apple slices, chopped spring onions (if using), and parsley.
- Slow Cook the Sausage: Preheat your oven to the lowest setting (around 80°C/176°F). Place the sausages in a baking dish and bake for 3 hours. This slow cooking process ensures the sausage stays incredibly juicy and tender.
- Cool and Rest: After baking, remove the sausages from the oven and let them cool completely at room temperature. Once cool, transfer them to the refrigerator for an additional 3-4 hours to allow the flavors to set.
- Enjoy! Slice the sausage and serve alongside the prepared salad for a delightful and satisfying meal.
Tips:
- Feel free to adjust the amount of adjika or substitute it with paprika or chili flakes to your desired spice level.
- Don’t skip the overnight refrigeration! This step allows the flavors to penetrate the meat thoroughly, resulting in a more flavorful sausage.
- Leftover sausage can be stored in the refrigerator for up to 3 days. Reheat gently in a pan or oven until warmed through.
This recipe is a true gem, offering a taste of tradition with its secret family touch. So, ditch the store-bought sausages and impress your family and friends with this homemade masterpiece!
