Homemade sausages

Homemade Sausages – A Delicious Tradition

As each holiday approaches, our thoughts turn to lavish meals, and among the most appreciated delicacies are homemade sausages. This recipe, lovingly prepared by my mother, reminds us of beautiful times and moments spent together. This year, we decided to skip beef, opting for a young, pink pig that added a touch of flavor to our dish. I will share all the secrets to making the juiciest and most aromatic homemade sausages.

Preparation time: 1 hour
Baking time: 12 hours (for drying) + 1 hour (cooking, if you choose to fry)
Total time: 13 hours
Number of servings: 20 servings (depending on the size of the sausages)

Necessary ingredients:
- Approximately 7 kg of pork (with some fat)
- 5 large heads of garlic
- 6-7 tablespoons of salt (adjust to taste)
- Sausage spices (you can use a commercial mix or combinations of spices)
- 1 packet of sweet paprika
- 1 packet of hot paprika
- Approximately 1 liter of mineral water
- Pork intestines (for stuffing)

Preparing the intestines:
Cleaning the intestines may seem like a lengthy task, but it is essential for achieving perfect sausages. Start by cleaning the intestines with the back of a knife. Then, wash them in several waters, occasionally soaking them in water with vinegar and baking soda. This cleaning process takes a few hours, but it is vital for excellent taste. I recommend taking care of this step a day before stuffing the sausages.

Preparing the sausage mixture:
1. Grinding the meat: Use a meat grinder to grind the pork. If you have meat with fat, it will add juiciness.
2. Preparing the garlic: Peel the garlic and finely chop or mash it, so the flavors are fully released.
3. Mixing the ingredients: In a large bowl, combine the ground meat with the garlic, sausage spices, sweet paprika, hot paprika, and salt. Start with 6-7 tablespoons of salt, but adjust to taste. Mix all the ingredients well to achieve a homogeneous mixture.
4. Cooling the mixture: Cover the bowl and let the mixture chill in the refrigerator or, if it's cold outside, you can place it on the balcony overnight. This step helps to blend the flavors.

Stuffing the intestines:
1. Preparing for stuffing: Take the mixture out of the refrigerator and let it reach room temperature.
2. Adding mineral water: Gradually add the mineral water to the mixture, mixing well. This step will help maintain the juiciness of the sausages.
3. Stuffing the intestines: Use a special device for stuffing sausages or a pastry bag. Fill the intestines with the prepared mixture, being careful not to overstuff them, and finally tie them at the ends.

Drying and preserving:
After the intestines are stuffed, let them drain in a warm place, such as next to a radiator, for about 12 hours. This step is important to avoid ice crystals forming during freezing. After drying, you can keep the sausages in the refrigerator or freeze them for later use. A delicious alternative is to fry them in lard before serving, which will give them a golden and crispy crust.

Serving suggestions and combinations:
Homemade sausages are delicious alongside steaming polenta and a fresh summer salad. On Christmas days, you can serve them with pickles and homemade bread, along with a red wine or plum brandy, which perfectly complements the dish's flavor.

Nutritional benefits:
Pork is a good source of protein and contains B vitamins, essential for energy metabolism. However, it is important to consume sausages in moderation, considering their salt and fat content.

Frequently asked questions:
1. Can I use other types of meat?
Yes, you can add beef or lamb for a different flavor.

2. How can I keep the sausages longer?
Freezing is the most effective method to keep the sausages fresh.

3. What are the best spices for sausages?
Spices can vary based on personal taste, but garlic, sweet paprika, and pepper are essential.

4. What can I do if I don’t have pork intestines?
You can use pastry sheets or try making grilled sausages without stuffing.

Create unforgettable memories around the table by cooking these homemade sausages. With every bite, you will feel the traditional flavors and the love with which they were prepared. Enjoy your meal!

 Ingredients: about 7 kg of pork with a bit of fat on it 5 large heads of garlic salt (I added about 6-7 tablespoons of salt) fuchs spices for sausages one packet of sweet paprika one packet of hot paprika about 1 liter of mineral water

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