Homemade Sausages

Homemade Sausage Recipe from Free-Range Pork

When it comes to making homemade sausages, there’s nothing more satisfying than using your own ingredients, especially if the pig was raised with love and care in the natural environment of an authentic farmer. This recipe will guide you step by step in making delicious, aromatic, and traditional sausages that will remind you of the flavors of your childhood.

Preparation time: 2 hours
Drying time: 24 hours
Total time: 26 hours
Number of servings: 10-12 servings

Ingredients:
- 3 kg fatty pork (which has been salted for 2-3 days)
- 3 kg smoked pork
- 3 kg veal
- pork intestines (depending on quantity)
- 1 packet sweet paprika
- 1 packet hot paprika
- salt, pepper (to taste)
- 5-6 cloves of garlic
- 700 ml mineral water

Preparation:

1. Cleaning the intestines: Start by cleaning the pork intestines. Wash them well in several waters with vinegar to remove the specific smell. It is important to ensure they are clean, otherwise, the sausages will have an unpleasant taste.

2. Preparing the meat: The salted meat should be cleaned of salt and well wiped of blood. Then, cut the meat into small pieces so that it can be easily put into the meat grinder.

3. Grinding the meat: Use a meat grinder (ideally a manual one for better control). All types of meat (pork, smoked meat, and veal) are ground together. This will ensure an even texture and balanced flavor of the sausages.

4. Seasoning: After grinding the meat, add the sweet paprika, hot paprika, and crushed garlic. Mix the composition well and gradually add mineral water to obtain a homogeneous mass. Season with salt and pepper to taste, but don’t forget to taste the mixture to adjust the spices.

5. Filling the intestines: To fill the intestines, attach them to the funnel of the meat grinder. Before using them, blow into the intestines to check for any tears. This step will help you avoid potential problems during filling. Fill the intestines with the meat mixture, being careful not to overfill them to prevent tearing.

6. Drying the sausages: After filling all the intestines, hang the sausages in a warm place, such as the kitchen, on a stick or a special rack. Let them dry for 24 hours. This process will allow the fat to drain and will improve the texture of the sausages. Avoid putting them directly in the fridge, as they risk freezing.

7. Freezing: After the sausages have dried, you can put them in the freezer to keep them longer. They will be ready to cook whenever you want.

Serving suggestion: When you decide to serve the sausages, you can fry or grill them, accompanied by mustard and fresh bread. They are perfect for a family meal or a gathering with friends.

Possible variations: You can experiment with different types of meat or add extra spices, such as thyme or dill, to achieve a distinctive flavor. The sausages can also be smoked for an even more intense taste.

Now you are ready to get to work and create homemade sausages that impress with flavor and authenticity! Enjoy your meal!

 Ingredients: about 3 kg of fatty meat that has been brined for about 2-3 days, about 3 kg of fatty meat placed in the smoker, about 3 kg of beef thigh, pork intestines, 1 packet of sweet paprika, 1 packet of hot paprika, salt, pepper, 5-6 heads of garlic, about 700 ml of mineral water

 Tags:  sausage smoked meat