Sausage without casing – simple & super tasty
- Type
- Bratwurst
- Level
- Easy
- Rating
- Rate this recipe
Today I’m going to show you how to make sausage without casing yourself. It’s easy and super quick to make.
Sausage without casing, also known as “naked sausage”, is a variant in which the sausage meat is formed and fried directly without the casing. This creates a special crust and a characteristic taste.
If you’re interested in more great recipes, my recipe book “24 Bratwurst Recipes For A Perfect Barbecue Experience” is for you!
I also answered some general questions about making bratwurst in my post Making Bratwurst Yourself. Have a look there.
But now enough talking…
Here you can find the complete sausage without casing recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Sausage without casing – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork belly | 600 g | 60 % |
| pork shoulder | 400 g | 40 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 18 g |
| black pepper | 2.5 g |
| mace | 1 g |
| paprika | 1 g |
| allspice | 0.5 g |
As always, you can change the spices as you wish. Just try it out. If you stick to 18 g salt and 2.5 g pepper, nothing can go wrong.
The equipment to make Sausage without casing
A meat grinder cuts the meat into small pieces so it can be mixed with the seasoning. Cut the meat into pieces that fit the feed tube before grinding.
Sausage stuffer, grinder attachment or funnel
Use a sausage stuffer to fill the mixture into its casing. A stuffing attachment for your meat grinder or a hand funnel also works when you are starting out.
Sausage without casing – Step-By-Step Instructions
Cut the meat into pieces suitable for wolves. You can vary the size depending on the size of your grinder.
Put the meat pieces in the freezer for 1-2 hours. This will help you later with the mincing and ensures that the mass does not get too warm.
Now you can grind the meat. Depending on how coarse or fine you want your sausage to be, you can use different perforated discs. To be honest, this is a matter of taste. I personally use the fine perforated disc. But as I said … it must taste good to you!
Add the spices to the meat mixture.
Mix the ingredients. You can do this by hand or with a hand mixer. Make sure you mix the sausage meat for 4-5 minutes so it gets a good binding.
Next, put the mixture into your sausage filler.
Take a plastic board and moisten it well with water.
Now pour the sausage meat onto the plastic board. To do this, pull the plastic board from front to back. You can decide the size of your sausage yourself. Cut the sausage at the end with a knife.
You can now fry the sausage. Optionally, you can also blanch it at 70 °C (158 °F) for approx. 25 minutes. This will keep your sausage more firm.Make sure that the water is salty, otherwise your sausage will lose its flavor.
Your sausage without casing is ready 😄. Enjoy it.
Frequently asked questions
What is a sausage without casing?
What is a sausage without casing?
It is the same sausage meat as a bratwurst, shaped by hand instead of stuffed into a casing. The mixture goes into the sausage filler as usual, but it is pushed out onto a wet plastic board, pulled from front to back into a length and cut off with a knife. You decide how long each one is. Some people call it a naked sausage, which describes it well enough.
What you gain is the crust. Without a casing the meat browns directly against the pan, and that crust and the taste that comes with it are the whole reason for making a sausage this way. What you give up is the snap a casing gives you. If you want the sausage firmer before it goes in the pan, blanch it as step 9 describes.
How long is the shelf life of the sausage without casing?
How long is the shelf life of the sausage without casing?
The sausage without casing will keep in the refrigerator for about 3 days. You can also freeze it optimally. Then it will keep much longer. You don’t have to be afraid, it won’t lose its taste.
