Sausages, known in many Latin American countries as chorizos or longanizas depending on the region, have a history dating back to antiquity. However, the variety known today as "English Successes" originated in England, where the tradition of stuffing spiced meats into natural casings became popular centuries ago. This type of sausage is distinguished by its balanced blend of spices such as nutmeg, sage, and thyme, which give it a characteristic and aromatic flavor. In countries like Mexico, Colombia, and Argentina, although with different names, sausages share the artisanal preparation technique that respects the curing times to achieve a high-quality final product.
English muffins
How to Prepare English Successes
To begin, wash the sausage casings thoroughly inside and out with running water, making sure they don't slip down the drain.
Fill them with warm water and let them soak in the sink while you prepare the sausage meat.
Cut all the meat into 2.5 cm cubes, ready to be ground using the small holes.
With the coarse blade in the grinder, pass all the fat through.
Then change to the fine blade and grind the lean meat.
Grind the salt, pepper, nutmeg, sage, and thyme in a spice grinder until very fine.
Mix everything carefully, taking care not to mix too vigorously; the meats should be completely homogenized.
Take a small patty and cook it in a pan to check the seasoning.
Adjust the seasoning if necessary.
Slide the casings onto the stuffing tube and place them in the grinder.
Fill the casings, being careful not to overfill them, or the sausages will burst when cooked.
Twist them into links of an appropriate size and hang them in a cool place to cure for 24 hours before freezing or cooking.
Ingredients: Pork, Pork Sausage Casings, Salt, Pepper, Nutmeg, Sage, Thyme.
Ingredients (7)
- Pork
- Pork Sausage Casings
- Salt
- Pepper
- Nutmeg
- Sage
- Thyme
Instructions (22 steps)
- 1 Wash the sausage casings thoroughly inside and out with running water
- 2 making sure they do not escape down the drain.
- 3 Fill with warm water and let them soak in the sink while you prepare the sausage meat.
- 4 Cut all the meat into 2.5 cm cubes
- 5 ready to be ground using the small holes.
- 6 With the coarse blade in the grinder
- 7 pass all the fat through.
- 8 Then change to the fine blade and grind the lean meat.
- 9 Grind the salt
- 10 pepper
- 11 nutmeg
- 12 sage
- 13 and thyme in a spice grinder until very fine.
- 14 Mix everything carefully
- 15 being careful not to mix too vigorously; the meats should be completely homogenized.
- 16 Take a small patty and cook it in a pan to check the seasoning.
- 17 Adjust the seasoning if necessary.
- 18 Slide the casings onto the stuffing tube and place them in the grinder.
- 19 Fill the casings
- 20 being careful not to overfill them
- 21 or the sausages will burst when cooked.
- 22 Twist into links of the appropriate size and hang them in a cool place to cure for 24 hours before freezing or cooking.
Nutritional Information
Calories:
934 kcal
Protein:
0g
Carbohydrates:
72g
Fat:
65g
Azúcar:
0g
Sodio:
253mg