Salchichas caseras, SANAS y NATURALES ✅ y SIN máquina

Hello friends, welcome to this cooking space. I'm Chef Jorge Fernandez Prendes and today I want to give you a recipe. A recipe that, even though it's a little controversial, I'm talking about the sausage. A homemade sausage that we are going to make. We know that even the WHO and other organizations have talked a lot about how harmful it can be, but it really is an excellent food as long as we know its origin. And even if we prepare it now, we will see what quality it will have. We are going to do it in a totally homemade way so that we can replicate it at home. Here I have ground meat. If we don't have a grinder, we can ask the butcher to grind it directly in the butcher shop. In this case, we ground it three times. I used about 10 to 15% of pork fat. It must be a solid fat and everything else is meat. Here we have 1.9 kg and approximately 190 to 200 grams of pork fat. Remember that the fat must be solid. It is preferable that the meat is very cold when it is ground because this will allow the grinding to be better. But in the case of industrial machines, as many butchers have, nothing happens if the meat is directly ground. You can use pork loin, loin cap, a little bit of breast or leg. You can use the meat of your choice. In this case, we are going to use 100% pork. We are going to do a procedure that is very simple. You just have to add the ingredients. Here I have a list of spices that you have already seen. We have parmesan and beer. In this case, we are going to use beer. Obviously, these are optional. We can flavor it at home with other spices or other aromatics of your choice. We are going to add salt. We weigh 1 gram of pepper. A little bit of paprika. We are going to add it to give it a little color and flavor. We add ground oregano. Onion powder. Garlic powder. And I'm going to add nutmeg. I prefer to always add freshly ground nutmeg. Because it gives us a very peculiar aroma. And the flavor is always going to be more intensified in this way. We are going to grate it at the moment. You can buy it in powder form or you can grate it with a grater. There is no problem. However, it is a matter of preference. I just added half a nutmeg. We are going to add the parmesan cheese. This cup of parmesan cheese. And we are going to start mixing with our clean hands. Everything is perfectly mixed. The ingredients along with the meat and the beer. Now we are going to let it cool down for about 20 minutes. And then we are going to proceed to the next step. Which is the arming of the sausage. After 20 minutes in the case of having kept it in the refrigerator. In my case I kept it 5 minutes just a little bit in the freezer. To speed up the process. Well, the dough is already cold. For the sausage, obviously, we put the film to protect it. Well, now we move on to the third phase. Which is the stuffing as such. We are going to do it very, very homemade. We have a sleeve, a pastry sleeve. A common pastry sleeve, in this case it is from Ule. And I put the coupler on it. I adjusted the gut to the coupler. This gut that is made of waxed paper. To be able to stuff. I chose this one because it will last longer for me. As it is not thrown away, it can last a long time. And we can make a lot of stuffing with it. Well, I'm just going to put the dough of the sausage in the pastry sleeve. And I can take it with a scraper or something. Or we can also take it. I want to take it with my hand so that we can see the texture. See the moldable texture it has. It is perfect. We are going to place it. This smells delicious. We are going to place it and we are going to fill it with the pastry sleeve. We already have this portion, which is a portion of sausage. And now we are going to tie it up. We already have the first sausage. We are going to close it by simply making a knot on each corner. We already have several sausages made. We can make it in different sizes. Here I use two sizes. One sausage and one sausage a little more standard. But well, this is with this method. It may be a little complicated at home to get the gut. It can also be done with natural gut. If it is with natural gut, we leave it in water with a little lemon. And then we work it. However, I also want to teach you a much more homemade method. An even more homemade method than this. Which is the use of vitafilm or paper film to be able to fill the sausages. We have the table extended. We have vitafilm in the sleeve. We are going to part of the dough. We go with a scraper to get a little air out of it. We take the pastry bag as if we were working merengue or whatever we want. I already removed the nipple. And now we are going to place with the sleeve to make a little bigger sausages. Well, if we do not have the same sleeve, no problem. We take with clean hands. And we knead. And this that we did with the sleeve we can mold. Because the dough allows us perfectly. We are going to make an example of both. We are going to put a little more here. One we are going to do with the hand. And the other we are going to do with the sleeve. We already have the sleeve. It was obviously a little more beautiful. We are going to cut the vitafilm here. And we are going to start rolling. We put this here. And here it is perfect. We cut the vitafilm. And we finish rolling. We take this part. And we do as if it were a candy. In the same table we are going to roll. And in this way we have already formed the sausage as such. We already have this here. Now we take the one we made by hand. And we are going to roll it. And we do the same technique. If we want, we take a little air out. But we puncture it. Especially when it is going to be sewn, it can or should be punctured a little. So we already have the sausages formed. This is another technique. Much faster. Much more ingenious. And that is going to look very good. And at home, when we do not have other materials. I made a very rustic one with the sleeve and the gut. It looks very nice. It looks good. It looks more even. If we want them all the same, with the method without the sleeve. We can make the balls and weigh them. Once they are weighed, we already have the same amount of meat. Then they will all be standardized and homogeneous. So with this we give the final third step, which is the stuffing. Here we already have the sausages formed. And later, what are we going to do with it? We can boil it. We can boil it in water, or in a broth, or in a cooking pot. Or we can put a little paprika. We can put the sausages with the plastic, with the bitafilm. Or with the gut, we can boil it. Once they are cooked, for space between 10 to 15 minutes. It can be given up to 20. It is obviously dependent on the thickness. It will not have the same cooking time. This one that is thinner, or even these that are smaller. To these that are bigger. So here we have these sausages that we can make at home. With ease, without worry. It is not so complicated. We can do it perfectly. And enjoy quality sausages. And sausages to your liking.