Homemade sausages in a dehydrator are a dry and natural sausage recipe that you can make without using any casing. They are made with fresh pork, nitrite salt, and your favorite spices. They are easy to make and have a great meaty flavor and texture. In this video, I will show you how to make homemade sausages in a dehydrator without casing with the following ingredients:
2 kg pork
40 g nitrite salt
2 tsp. dried garlic
2 tsp. ground coriander
1 tsp. ground black pepper
200 ml water
The steps are:
First, prepare the pork by trimming off any fat and film. Cut the meat into small pieces that can fit in your meat grinder. Make sure the meat is fresh and clean.
Next, grind the meat using the smallest grid of your meat grinder. You should get a fine and smooth minced meat.
Then, add the nitrite salt, dry garlic, ground coriander, ground black pepper, and water to the minced meat. Mix well until all the spices are evenly distributed. Beat the minced meat slightly to make it more compact.
After that, pack the minced meat in plastic bags and refrigerate for 24 hours. This will allow the flavors to develop and the meat to cure.
The next day, take out the minced meat from the refrigerator and mix it well again. Transfer the minced meat to a pastry bag or a sausage syringe. If you use a pastry bag, make sure it is thick and sturdy, otherwise it might tear.
Squeeze out the minced meat onto the dehydrator trays in the shape of sausages. You can make them as long or as short as you like.
Place the trays in the dehydrator and set the temperature to 70°C (158°F). Dry the sausages for 8 hours or until they are firm and dry. Check them after 6 hours and see if they need more time.
Your homemade sausages are ready. You should get about 1120 g of dry sausages from 2350 g of fresh meat. You can store them in an airtight container or a ziplock bag in the refrigerator or freezer.
If you don’t have a dehydrator, you can use an oven instead. Choose a low temperature mode with convection, such as 60-70°C (140-158°F). Open the oven door slightly to let out excess moisture. Place the sausages on a baking sheet lined with baking paper and turn them over periodically. They will not burn at this temperature, but they will dry slowly.
You can also customize this recipe by adding more spices or herbs that you like. Experiment with different flavors and find your own taste.
I hope this helps you make your own homemade sausages in a dehydrator without casing. Enjoy!
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Thank you for watching and see you in the next video!
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#homemadesausages #dehydrator #drysausage #dehydratorrecipe #natural
31 май 2022
