John Myers
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Garlic Sausage
The perfect garlic sausage recipe with a picture and simple step-by-step instructions.
the necessary resources
- 280 g Nitrite curing salt
- 20 g Ground pepper
- 100 g Garlic granules
- 20 g Powdered sugar
- 0,35 liter Brandy
- 0,5 liter Red wine
- 100 g Mustard seeds
- 100 g Sweet paprika
- 40 meter Gut 36/40 mm
- Sausage band
- Beech chips for smoking
Prepare the roast
- Mix the spices, cut the meat into larger cubes and mix with the spices. Turn through the meat grinder (with an 8 mm disc) and then mix with the brandy and red wine. Put in the fridge for about 1 hour. her next step.
fill in intestines
- Soak the intestines in lukewarm salt water approx. 9%. Pull the intestines onto the filling spout of the meat grinder, then tie up with a sausage band, now press the cold meat through the meat grinder into the intestines and tie off at the desired length. Pierce any air bubbles with a small needle.
Run away
- Now hang the sausages for approx. 3 days to burn through and dry in an approx. 20 degree warm room.
smoking and drying
- After the burnout, I now continue with the avenging, which I do interval wise. At a temperature between 0 and 10 degrees. 1-5 Day approx. 3 hours a day. then every other day for 10 days. In the meantime, the sausage can get stuck in the smokehouse.
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