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!
What is Sausage?
Sausage is a type of food made by grinding or chopping meat, mixing it with seasonings and spices, and shaping it into a cylindrical form. It's often encased in a casing that can be edible or removed before eating. Sausages can be made from various meats, including pork, beef, chicken, and more. They come in different flavors and styles, like pork sausages, beef hot dogs, and vegetarian options. Sausages can be cooked in various ways and are used in a wide range of dishes.
Sausage Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Meats:
- Beef: This refers to the meat obtained from cattle, which is used in the recipe for added flavor and texture.
- Lean pork: This refers to the meat obtained from pigs, which is used in the recipe for added flavor and moisture. "Lean" means that the pork has a low-fat content.
- Pork back fat or fat trimmings: This is the layer of fat on the back of the pig, which is used in the recipe to add moisture and richness to the sausage. Alternatively, you can use fat trimmings from other parts of the pig.
For the Condiments:
- Kosher salt: This is a type of salt used in koshering, which removes blood from the meat. It has a coarse texture and a mild flavor.
- Black pepper: This is a common spice made by grinding peppercorns. It adds a pungent and slightly spicy flavor to the sausage.
- Red pepper flakes: These are dried and crushed red chili peppers that add heat and a subtle smoky flavor to the sausage.
- Paprika: This spice made from ground dried peppers adds a rich red color and a sweet, slightly smoky flavor to the sausage.
- Fresh garlic clove: This bulbous plant is a flavoring agent in many dishes. In the recipe, it is mashed into a paste and added to the sausage for a pungent and aromatic flavor.
- Beer or red wine: This is used as a liquid in the recipe to add moisture and flavor to the sausage. Beer or red wine adds a unique taste to the sausage, depending on which one you choose.
Tools you'll need
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. You can use a coarse or fine grind, depending on your preference. 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.
Substitutions
- Beef: You can use ground lamb or turkey instead of beef.
- Lean pork: You can use ground chicken or turkey instead of pork.
- Pork back fat or fat trimmings: You can use duck or chicken fat instead of pork fat.
- Kosher salt: You can use sea or table salt instead of kosher salt.
- Black pepper: You can use white or cayenne instead of black pepper.
- Red pepper flakes: Chili powder or hot sauce instead of red pepper flakes.
- Fresh garlic clove: You can use garlic powder or minced garlic instead of fresh garlic.
Variations
- Add herbs: You can add herbs like thyme, rosemary, or oregano to the sausage mixture for additional flavor.
- Change the seasoning: You can adjust the seasoning to your preference, adding more or less salt, black pepper, red pepper flakes, and paprika.
- Add cheese: You can add grated cheese like cheddar, parmesan, or feta to the sausage mixture for a cheesy twist.
- Change the casing: You can use different casings, such as sheep, beef, or collagen, or even omit the casing and form the sausage mixture into patties.
- Use different meats: You can combine meats such as lamb, veal, or seafood like shrimp or crab in the sausage mixture.
- Make it spicy: Add more red pepper flakes or cayenne pepper to make the sausage spicier.
- Make it sweet: Add brown sugar, honey, or maple syrup to the sausage mixture for a sweet and savory flavor.
How to Serve
- Grilled: Grill the sausages on an outdoor or indoor grill pan until they are browned and cooked. Serve them hot with your favorite condiments like mustard, ketchup, or relish.
- Pan-fried: Fry the sausages in a skillet with a little oil until they are browned and cooked. Serve them hot with sautéed onions and peppers.
- Baked: Bake the sausages in the oven on a baking sheet at 375°F (190°C) for 20-25 minutes or until they are cooked through. Serve them hot with mashed potatoes or roasted vegetables.
- Sausage sandwich: Slice the cooked sausage and serve it on a crusty roll or baguette with your favorite toppings like lettuce, tomato, cheese, and condiments.
- Breakfast sausage: Serve the sausages with scrambled eggs, toast, and hash browns for a hearty breakfast.
- Sausage and peppers: Slice the cooked sausage and sauté it with sliced bell peppers and onions. Serve it hot with crusty bread or over rice.
How to Store & Re-Heat
- 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.
Make-Ahead
You can prepare the sausage mixture and stuff it into casings a day or two before cooking. Once the sausage is stuffed, store it in the refrigerator or freezer until you are ready to cook it. If you plan to freeze the sausage, wrap it tightly in plastic or aluminum foil to prevent freezer burn. When you are ready to cook the sausage, follow the instructions in the recipe card to grill, pan-fry, or bake it until it is fully cooked and browned on the outside.
How to Freeze
To freeze Paraguayan Sausage, you can follow these steps: Once the sausage mixture is stuffed into casings, let the sausages cool to room temperature. Then, wrap each sausage individually in plastic or aluminum foil, sealing them tightly to prevent freezer burn. Place the wrapped sausages in a freezer-safe container or a ziplock bag, and label them with the date and type of sausage.
Store the sausages in the freezer for up to 3 months. When you're ready to use them, defrost the sausages in the refrigerator overnight, then follow the cooking instructions in the recipe card to cook them to the desired level of doneness.
Tips for Making The Best Sausage
- Keep the meat and equipment cold: It's important to keep the meat and grinder parts cold 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 fresh ingredients: Use fresh meat and spices for the best flavor and texture.
- Experiment with spices: Try different combinations of spices to find your favorite blend. You can also adjust the amount of seasoning to your liking.
- Add liquid: Adding beer or red wine to the sausage mixture can add moisture and flavor.
- Don't over-stuff the casings: Over-stuffing them can cause them to burst during cooking. Leave enough space in the casing to allow the sausage to expand during cooking.
- Test the seasoning: Before stuffing the sausages, cook a small amount of the mixture in a skillet and taste it to ensure the seasoning is to your liking.
- Cook the sausage to the right temperature: Make sure to cook it to an internal temperature of 160°F (71°C) to ensure it is fully cooked and safe to eat.
- Rest the sausage: After cooking, rest for a few minutes before slicing or serving. This allows the juices to be redistributed and makes for a juicier and more flavorful sausage.
FAQ
Can I use different types of meat to make the sausage?
Yes, you can use different types of meat like lamb, veal, chicken, or turkey to make the sausage. However, remember that the sausage's flavor and texture will differ depending on the type of meat used.
Can I make the sausage without a meat grinder?
Making the sausage without a meat grinder is possible, but it will be more time-consuming and require additional equipment. You can use a food processor or blender to grind the meat or purchase pre-ground meat from a butcher or grocery store.
Can I make the sausage without casings?
You can make the sausage without casings by forming the mixture into patties or meatballs. However, remember that the sausage's texture and flavor will be different than if stuffed into casings.
How do I know when the sausage is fully cooked?
The sausage should be cooked to an internal temperature of 160°F (71°C) to ensure it is fully cooked and safe to eat. Use a meat thermometer to check the internal temperature of the sausage before serving.
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.