Transylvanian sausages

Homemade Transylvanian Sausages

In our household, sausages have been made pretty much the same way for as long as I can remember. The recipe hasn’t changed much; only a few details have been simplified since I started using an electric meat grinder, so it’s no longer necessary to have two people to stuff them. I made the last batch with 3 kg of meat, but here I’ll provide the quantities for 1 kg to make it easier to adjust. It’s nothing complicated, but you need to follow the steps to get it right.

Quick Info

Total Time: approximately 2-3 hours, plus at least 1 hour for the meat to rest
Preparation Time: 1.5-2 hours (includes grinding, mixing, stuffing)
Cooking Time: not needed during preparation, only for frying or smoking later
Servings: about 10-12 sausages of 15-20 cm (from 1 kg mixture)
Difficulty: medium
Recipe Type: fresh or smoked sausages, winter recipe

Ingredients

for 1 kg of mixture:
800 g lean pork shoulder
200 g raw bacon
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon sweet paprika
1/2 teaspoon ground pepper
1/2 head of garlic (approximately 4-5 large cloves)
100 ml warm water
1–1.5 m pig intestines (pre-cleaned)

Preparation Method

1. Start with the intestines. If you buy them pre-cleaned, soak them in warm water for 1-2 hours. After that, rinse them well and keep them in cold water with a bit of vinegar, then rinse again and let them drain.

2. Peel the garlic and finely crush it. You can use a small food processor or a garlic press. Heat 100 ml of water with the salt, bringing it close to a boil, then remove from heat. Add the garlic to the hot salted water and let it cool down.

3. Cut the meat and bacon into suitable pieces, then pass them through the meat grinder using the medium-hole plate. Mix the meat and bacon from the start to ensure an even mixture.

4. Add the sugar, paprika, and pepper to the ground meat. Mix everything by hand so that the spices are well distributed.

5. Strain the garlic water (using a fine sieve or cheesecloth) to keep only the flavored liquid. Do not add the leftover garlic. Gradually pour the liquid over the meat while mixing. You should achieve a cohesive mixture that is not too soft but not dry either.

6. Cover and refrigerate the meat for at least an hour. This helps the mixture bind better and the flavors to combine.

7. Prepare the meat grinder for stuffing the sausages. Attach the special funnel without the knife. Slide the intestine onto the funnel, leaving a few centimeters free at the end.

8. Fill the intestines with the meat mixture. Hold the intestine with one hand and control the flow of meat with the other, ensuring it’s not too packed or too loose. If needed, you can make small punctures with a needle to release any air bubbles.

9. As you work, twist the sausages every 15-20 cm for fresh sausages (like the ones I made this time). If you want them for smoking, leave about 1.4-1.5 m and twist in the middle to have pairs of 2 sausages, each 70 cm long.

10. Place the sausages on a stick or bar in a cool, well-ventilated place for 1-2 days to dry slightly. After that, you can fry, freeze, or smoke them, depending on your preference.

Why I Make This Recipe Often

For me, homemade sausages are great because I know exactly what goes into them and I can adapt them however I want. They store well, and I can freeze or smoke them. I often make them, especially during the cold season, but also because they are practical when I want quick-cooking meat.

Tips and Variations

Tips

Use meat with a little fat, but don’t skip the bacon, or else the sausages will turn out too dry.
Don’t overstuff the mixture into the intestine, or you risk them bursting while frying.
If you don’t want garlic to be visible in the cross-section, strain the garlic water and don’t add the pulp directly.
Let the mixture chill for at least an hour before stuffing.

Substitutions

If you can’t find bacon, you can use pork belly, but without the skin and rind.
You can swap sweet paprika for hot paprika if you want something spicier.

Variations

Family members who smoke them tend to make the sausages longer, without twisting them often.
You can add other spices (like cumin or coriander), but the basic recipe here doesn’t include them.

Serving Ideas

Fried fresh, with mashed potatoes or pickles.
They can be briefly boiled if smoked, then sliced as an appetizer.
Great on the grill, if you let them dry beforehand.

Frequently Asked Questions

Can I use fattier pork?

Yes, but if you exceed the 20% fat ratio, the sausages will be very soft and will release a lot of fat when frying.

Do I have to use brown sugar?

Brown sugar helps with color and flavor. If you don’t have it, you can omit it, but the sausages will be a bit paler.

How long can the sausages stay in the fridge before frying or smoking?

Fresh, they last 2-3 days in the fridge, well covered. If you dry them a bit and then freeze them, they can last for months.

Can I make the recipe without a meat grinder with a sausage funnel?

Theoretically, yes, but it’s much harder. Manual stuffing with a cone or plastic funnel doesn’t yield the same uniformity.

Can I use artificial casings?

For this recipe, natural casings are ideal, but artificial ones can be used if you can’t find others.

Nutritional Values

Estimation for 100 g of sausages (raw):
Calories: approximately 280-300 kcal
Protein: 16 g
Fat: 25 g
Carbohydrates: under 2 g (mostly from spices, sugar)
Values may vary depending on the type of meat used and the amount of bacon. Fried or smoked sausages will have some fat rendered out.

Storage and Reheating

Raw sausages can be kept in the fridge for 2-3 days or frozen in portions for up to 3 months. After frying, they can be stored in the fridge, covered, and reheated in a pan or oven. Smoked ones can last in a cool place for several weeks, kept dry and away from moisture. If they are fresh, don’t leave them at room temperature for too long.

 Ingredients: FOR 1 KG OF MIXTURE 800g lean pork meat 200g raw bacon 1 teaspoon salt 1 teaspoon brown sugar 1 teaspoon sweet paprika 1/2 teaspoon pepper 1/2 head of garlic 100ml warm water 1-1.5m pork intestines

 Tags:  transylvanian sausages