If you're a fan of homemade sausages and looking to try a new recipe, we have a delicious and easy-to-follow Paraguayan Sausage recipe you'll love! This recipe is a pork and beef blend seasoned with spices and condiments that create a savory, bursting flavor.
Whether you're grilling, baking, or pan-frying, this sausage recipe is perfect for any occasion. So, let's dive in and learn how to make this mouth-watering Paraguayan Sausage!
How to Make Sausage
Note: The full instructions are provided in the recipe card below.
Keeping the meat and the grinding equipment cold is important to prevent the fat from melting and the sausage from becoming greasy.
Chill the meat and grinder parts in the fridge for at least an hour before you start. Use the meat grinder to grind the pork into a bowl. Depending on your preference, you can use a coarse or fine grind.
If you want to add fennel seeds, grind them with the meat. Add the Kosher Salt, Black Pepper, Red pepper flakes, Paprika, and Fresh Garlic clove to the meat and mix well.
You can also add other spices or herbs that you like. Add beer and mix until the mixture is sticky.
Stuff the sausage: Soak the sausage casings in water for 30 minutes to soften them. Slide the casing onto the sausage stuffer nozzle, leaving a few inches of casing hanging off the end.
Fill the stuffer with the meat mixture and start cranking the stuffer handle to push the meat into the casing. You can twist the sausage into links as you go.
You can cook the sausage immediately or store it in the fridge or freezer. To cook the sausage, you can grill, bake, or pan-fry it until it is fully cooked and browned on the outside.
Related Recipes:
- Baked Ziti with Italian Sausage and Mushrooms
- Sausage and Herb Stuffing
- Italian Sausage
- Sheet Pan Sausage and Vegetables
📖 Recipe
Easy Sausage
Ingredients
For the Meats:
- 0.55 lb. (250 g) Beef
- 1.10 lb. (500 g) Lean pork
- 0.55 lb. (250 g) Pork back fat or fat trimmings.
For the Condiments:
- 3 teaspoon (18 g) Kosher Salt
- 1½ teaspoon (3.0 g) Black Pepper
- 1 teaspoon (0.32 g) Red pepper flakes
- 5 teaspoon (10.0 g) Paprika
- 2 cloves (7.0 g) Fresh Garlic clove, peeled and mashed into a paste
- ½ cup (125 ml) Beer or Red wine
Instructions
- Grind meat through a large plate (½”, 12 mm). Peeled and mashed garlic cloves into a paste. Mix meat, garlic, salt, beer, and ingredients until thoroughly combined.
- Refrigerate overnight or let it sit in the fridge for at least an hour or so to let the flavor develop.
- Stuff into natural hog casings, 32-36 mm, and form 6” (15 cm) links. Alternately, shape into patties.
- Cook in the usual manner, making
- g sure the internal temperature of the sausage links reaches at least 150 degrees F. Recommended for frying or grilling. Keep in a refrigerator. Enjoy!🍻
Notes
- To store: You can store the sausage in an airtight container or a ziplock bag in the refrigerator for up to 4-5 days. For longer storage, you can freeze the sausages in a ziplock bag for up to 3 months.
- To reheat: You can either pan-fry it in a skillet with a little oil or bake it in the oven at 350°F (175°C) for 10-15 minutes or until heated. Alternatively, microwave the sausage on high for 30-60 seconds or until it is heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.