Freezer-friendly · Recipe
Homemade Sausage
No mystery ingredients. Just pork, salt, and time.
Real homemade sausage — something you simply must make yourself. The key is adding a little bit of fat so it stays juicy. Today we're making purely homemade sausage. Can be stored in the refrigerator for up to 7 days.
Freezer notes
Can you freeze Homemade Sausage?
Yes — Homemade Sausage freezes well: freeze it cooked, it keeps up to 2 months in the freezer, about 7 days in the fridge.
How to freeze Homemade Sausage
Cool the poached sausages completely, wrap tightly, and freeze whole for up to 2 months.
How to reheat Homemade Sausage
Thaw in the fridge, then warm gently in a low oven or a pan of hot water - avoid boiling, which can toughen the texture.
The one thing a label can't tell you is when you froze it. Label it properly — or let Expireless hold the date for you.
Ingredients
- 1 kg pork fillet
- 1 pcs egg (category C1)
- 400 g iced milk 3.2%
- 5 g salt
- 10 g nitrite salt
Method
- Cut the fillet into large pieces. The meat must be cold. Grind twice through a meat grinder — the finer the grinder diameter, the better the texture. You can also use a food processor or a powerful blender.
- Transfer the mince to a mixing bowl, add the egg and both types of salt, and mix well. Then gradually add the iced milk and blend the mixture in a blender. This will make it even fluffier and more uniform.
- The recipe makes 2 sausages, so divide the mixture into 2 equal parts. Wrap each portion tightly in 2–3 layers of cling film, forming a sausage shape. Tie off the ends to seal tightly with string.
- Place in a saucepan with 2 raw sausages. Add water and heat to 80°C. Give the sausages a slightly smaller diameter — they will expand during cooking. Heat in the oven, preheated to 75°C, for 2 hours. Then remove and let rest for 15 minutes.
- After 2 hours transfer the sausages to a saucepan with very cold water. Leave to cool completely — this will take 20–30 minutes. Sausages can be stored for up to 7 days.
Equipment
- meat grinder or food processor
- blender
- cling film
- kitchen string
- saucepan
- oven
- thermometer
Nutrition per serving
| Calories | 515 kcal |
|---|---|
| Protein | 48 g |
| Fat | 34 g |
| Carbs | 4 g |
Estimated. These numbers are calculated from the ingredient list, not lab-measured — treat them as a ballpark, not a label.
Cook once, eat twice
The date you froze it is the part you'll forget
Expireless remembers when a dish went into the freezer and tells you before it's past its best — so a batch you cooked on purpose doesn't turn into a mystery bag.
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