Share
0 0

Ingredients

Adjust Servings:
Pork – 2 ¼ lb (1 kg)
Chicken Fillet – 1 ¾ lb (800 g)
Cured Pork Fat – 7 oz (200 g)
Eggs – 4
Cornstarch – 4 tbsp
Garlic – 6 cloves
Salt – to taste
Ground Black Pepper – to taste
Paprika – to taste

Share it on your social network:

Or you can just copy and share this url
Homemade Sausage Wrapped in Foil

Homemade Sausage Wrapped in Foil

  • 1h 30 min
  • Serves 12
  • Medium

Ingredients

Recipe

Share

Homemade sausage is tastier, healthier, and more flavorful than its store-bought counterpart. If you make it yourself, you can make sure that it does not contain preservatives and harmful additives. However, when you think of making it, you probably imagine a long, labor-intensive cooking process. Plus, most home cooks do not want to bother with preparing the intestines as casings. With this in mind, today, Cook It will share with you a simplified recipe — homemade sausage in foil.

For this recipe, you only need meat and foil. Meat bakes quickly yet remains juicy and soft. In fact, it tastes very much like country-style sausage. Besides, the dish is pretty purse-friendly, since a pound of good meat is actually cheaper than store-bought sausage.

Steps

1
Done

Cut meat and pork fat into small pieces.

2
Done

Whisk eggs, add crushed garlic, salt, pepper, and paprika. If desired, you can add any other spices and seasonings to taste. Gradually add starch to the mass, stirring continually so that no lumps form.

3
Done

Combine the meat and pork fat with the egg mixture; mix thoroughly.

4
Done

On a piece of foil, shape the mass into a sausage. Wrap it tightly in foil so that the juice does not leak out during baking.

5
Done

Put the sausage on a baking sheet and pop in the oven preheated to 390 °F for an hour.

This simple baked homemade sausage recipe will surely come in handy. And the best thing is that you will always be confident in the quality of the product.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

ranch biscuits
previous
Tall and Flaky Ranch Biscuits
butterscotch lush
next
Butterscotch Lush
ranch biscuits
previous
Tall and Flaky Ranch Biscuits
butterscotch lush
next
Butterscotch Lush

6 Comments Hide Comments

651924 225209Im glad I discovered your article. I would never have created sense of this subject on my own. Ive read a few other articles on this topic, but I was confused until I read yours. 997386

Wow that was strange. I just wrote an very long comment but after I clicked submit my comment didn’t show up.

Grrrr… well I’m not writing all that over again. Anyway,
just wanted to say excellent blog!

An outstanding share! I have just forwarded this onto a colleague who has been conducting a little research on this.

And he in fact bought me lunch due to the fact that
I stumbled upon it for him… lol. So let me reword
this…. Thanks for the meal!! But yeah, thanks for spending time to discuss this
subject here on your internet site.

With havin so much content do you ever run into any issues of plagorism or copyright infringement?
My website has a lot of exclusive content I’ve either created myself or outsourced but it looks
like a lot of it is popping it up all over the web without my agreement.
Do you know any ways to help prevent content from being stolen? I’d definitely appreciate it.

Add Your Comment