Garlic Sausage
I love sausages and David does even more. With his German background, we eat sausages quite regularly. Now with my French background, there’s also a lot of cheese in the refrigerator so many times those two are combined together along with fresh Baguette and mustard.
Years ago, I asked Santa for a meat grinder that came along with a few tools to make homemade sausages. When I received it, I didn’t know that I would actually enjoy making sausages as much. So far I’ve shared a few sausage recipes including North African Merguez, Chorizo, Hot Italian Sausage and Andouille. Now, here’s another one to add to the list… my Garlic Sausage!
Being married to a German, I’ve tasted many different kinds of sausages and Garlic Sausage is definitely a favorite of ours. Without being overpowering, there’s a perfect amount of garlic combined with other fresh ingredients. Like any other sausage recipe, this one is easy to make as well… For those of you who are not too familiar with sausage making, click on this link… How to make Homemade Sausage
Now let’s talk about Prague Powder #1 also known as Insta Cure #1 or Pink Curing Salt. This is important to add when making sausages for many reasons. It helps to preserve the meat and prevents the possibility of botulism. It helps give a nice color and also improves the flavor.
The components in curing salt are 6.25% sodium nitrite and 93.75% salt. The simple reason why this particular salt is “pink” is so it won’t be confused with table salt. If sodium nitrite is overly consumed even in small quantities, it can kill an average-sized adult. Adding a teaspoon per 5 pounds of meat is fine but beyond that, it can be very dangerous. I am not trying to alarm you with the risk of using this salt but I definitely want you to be aware of its powerful effects and repercussions if too much is consumed.
Besides slicing and serving it as a snack with cheese (gotta have cheese… lol!), bread and mustard, we like to use this Garlic Sausage for other recipes like my Calzone and Spicy Sausage Penne all’Arrabbiata. If I’m out of Andouille Sausage, I use this one for my Jambalaya and the same for my Creole Shrimp Skewers.
If you have all the kitchen tools to make homemade sausages, you definitely have to make this tasty Garlic Sausage! This is quite a flavorful link that can be enjoyed on its own or in other recipes. Give it a try, you’ll be pleased with the results!
Bon Appétit!
Check out these other fabulous pork recipes…
– Caribbean Jerk BBQ Pork Chops
– Singapore Noodles
– Zucchini Pork Penne
– Spanish Paella
– Creton Maison
– Texas BBQ Slow Cooker Pulled Pork
and for even more pork recipes, click on this link… Recipe Category • Pork
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Garlic Sausage
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Ingredients
- 3 1/2 lbs. pork shoulder, cut into 1-inch cubes
- 10 large cloves garlic, pressed
- 1/4 cup dry milk powder
- 2 tbsp. ground Himalayan sea salt
- 1/2 tbsp. red pepper flakes, or more to taste
- 1 1/2 tsp. dried marjoram
- 1 tsp. Prague Powder #1 aka Insta Cure #1 or Pink Curing Salt
- 3/4 cup dry red wine
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 pork casing, or as needed and rinsed under cold water
- 1/8 tsp. canola or grapeseed oil, or as needed tips & tricks
Directions
- Place meat and grinder tools, including the bowl, in the fridge for 3 hours.
- Remove the tools and process the meat through the meat grinder with the larger plate.
- Add the remaining ingredients to the ground meat and combine very well.
- Place a plastic wrap making sure it touches the surface to prevent from drying and transfer to the fridge for 4 hours.
- Make a small patty and cook it in a pan to verify the seasonings otherwise adjust the ingredients.
- Lightly oil the sausage stuffer and put the casing on. On medium-low speed, fill up the casings and tie them. Prick the sausages (*see footnote).
Notes
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