
Pork Sausage with Sauerkraut
2w 1d 4h 25m
SAUSAGE!! A good sausage is always a good sausage, and when you eat it with your own sauerkraut it is even better!
We suggest you to serve this dish with potatoes with parsley. You can store the unused sauerkraut in the refrigerator for 2 to 6 months.
Wash and cut 1 large cabbage into quarters. Cut off the hard core and finely slice the leaves
Coarsely grate the hard core
Transfer the cabbage to a large bowl. Add 18 g of salt and 2/3 tsp of toasted cumin seeds
Massage the cabbage until it begins to lose moisture when squeezed. Wear gloves or wash your hands thoroughly
Transfer the cabbage to a well-cleaned jar with a lid. Press until compacted
Cover the jar with a food storage bag and fill the bag with water to weigh down the cabbage. If your bag is thin, use two bags to make sure the water doesn't leak out. Cover the jar with the lid
Let the cabbage ferment for 2w at around 20 °C. The sauerkraut is ready
Soak 3 m of pork casing in cold water to remove its impurities
Cut 1½ kg of pork into medium chunks
Spread out the pork on a tray and put in the freezer for 1h to firm
Grind the pork using the largest setting on the meat grinder
Toast 6 g of fennel seeds over medium heat until fragrant
Toast 6 g of black peppercorns over medium heat until fragrant
Grind the fennel seeds into a medium-fine powder
Grind 6 g of black peppercorns into a medium-coarse powder
Season the pork with the spices
Add 25 g of salt and 90 ml of red wine
Mix well to distribute the seasonings
Add 1 tsp of vegetable oil to a frying pan over medium-high heat. Place a small patty of the seasoned pork and cook through. Taste and adjust the seasoning on the rest of the pork if needed
Put the pork in the sausage stuffer cylinder
Connect the cylinder to its base
Add the entire casing around the stuffing tube
Tie a knot at the end of the casing
Wet the work surface and fill the casing, using your hand to compress the stuffing and eliminate the air
Pinch and twist sections of the sausage to create the links
Tie a knot on the open side of the casing
Place the sausage on a rack and refrigerate for 1d to remove some moisture. Do not crowd the rack
Cook each sausage with 1 tsp of vegetable oil and 1 tbsp of butter over medium-high heat until deep brown on all sides. The pork sausage is ready
Warm the sauerkraut with 1 tbsp butter over medium heat
Plate the sausage and sauerkraut with a side dish and condiment of your choice, such as potatoes and mustard. The pork sausage with sauerkraut is ready
Enjoy your homemade pork sausage with sauerkraut!
Yield 4 people
Butter
1 tbsp
Sauerkraut
Large Cabbage
1Toasted Cumin Seed
2/3 tspSalt
18 g
Pork Sausage
30% Fat Pork
1½ kgRed Wine
90 mlFennel Seeds
6 gButter
1 tbspBlack Peppercorn
6 gVegetable Oil
2 tspSalt
25 gPork Casing
Equipment
Food Storage Bag
Meat Grinder
Sausage Stuffer
Pork Casing
Kitchen Scale