Bucharest Sausages

Bucharest Sausage Recipe
*Servings: 10 meters of sausage*
*Preparation time: 1 hour*
*Waiting time: 2-3 days (for drying)*
*Total time: 2-3 days and 1 hour*

Who doesn't love Romanian culinary traditions? Bucharest sausages are a symbol of festive meals, especially around Christmas. This classic recipe will help you achieve juicy and flavorful sausages that you can enjoy on fresh bread or alongside pickles. Let's get started!

Ingredients:
- 4 kg pork shoulder (choose quality meat for a perfect taste)
- 1 kg bacon without skin (adds extra fat and flavor)
- 4-5 cloves of garlic, crushed (its taste must be present)
- 4-5 dried hot peppers, powdered (or 2-3 teaspoons of good quality hot paprika)
- 4 teaspoons dried thyme (its fragrant aroma is essential)
- 1 liter of water (helps achieve a homogeneous mixture)
- 3-4 tablespoons of salt (for a slightly saltier taste)
- 10 meters of cleaned pork intestines (you can get them from the butcher)

Preparation:
1. Preparing the intestines: Start by putting the pork intestines in a bowl with water and vinegar, letting them hydrate overnight. This step is essential for achieving sausages with a pleasant texture.

2. Chopping the meat: The next day, cut the pork shoulder and bacon into small pieces, then use an electric meat grinder to grind them. If you don’t have one, you can ask a trusted butcher.

3. Seasoning: In a large bowl, add 3/4 of the garlic, thyme, hot pepper, and salt over the ground meat. Mix everything well, using your hands to knead the mixture.

4. Adding water: Start adding the water gradually while continuing to knead. After adding half of the water, taste the mixture. If you prefer it spicier, add the remaining garlic, thyme, and hot pepper. Also, add the rest of the salt. Continue kneading, adding the entire amount of water until the mixture becomes very soft.

5. Filling the intestines: Place the sausage-making machine (or funnel) on a stable surface. Take an intestine, blow into it to fill it with air, and attach it to the machine. Two people will be needed for this step: one will fill the machine with the mixture, while the other will pull the sausage to avoid overfilling.

6. Shaping the sausages: You can leave the sausages whole or twist them at intervals to make smaller sausages.

7. Drying: Let the sausages drain outside, in the cold, for 2-3 days. If the weather is warm, you can opt for freezing to keep them fresh.

Useful tips:
- Use high-quality pork, preferably from naturally raised animals for an authentic taste.
- Don't hesitate to experiment with spices, adding other herbs like dill or oregano for a personalized touch.
- Sausages are excellent grilled or fried, but you can also try a smoked version to enhance their flavor.

Serving suggestion:
Serve the sausages with warm homemade bread, mustard, and assorted pickles. This combination will make your meal a true delight for the senses!

Enjoy this traditional dish and remember that every bite is a journey into the heart of Romanian gastronomy!

 Ingredients: 4 kg pork shoulder, 1 kg bacon, without rind, 4-5 heads of garlic, crushed, 4-5 dried hot peppers ground into powder (or 2-3 teaspoons of high-quality hot paprika), 4 teaspoons of dried thyme, 1 liter of water, 3-4 tablespoons of salt (make it a bit saltier), 10 meters of cleaned pork intestines.

 Tags:  sausage pig christmas recipes