Sausages

Homemade Garlic and Spicy Pepper Sausages – A Traditional Delicacy

Preparation time: 30 minutes
Baking time: 5 minutes (plus 2 days of drying)
Total: 2 days and 35 minutes
Number of servings: 10 servings

At the heart of culinary traditions, homemade sausages stand out for their unmistakable taste and the preparation process that brings the family together around the table. This recipe for sausages with garlic and spicy peppers is a perfect combination of flavors and textures, and the final result will bring a smile to the faces of your loved ones. Let's start our culinary journey!

Ingredients:

- 700 g lean pork (70%)
- 250 g pork fat (25%)
- 50 g bone broth (5%)
- 5-6 cloves of garlic (or to taste)
- 1-2 tablespoons salt (to taste)
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2-3 dried spicy peppers, finely chopped (or to taste)

Preparation:

1. Preparing the ingredients: Start by chopping the pork meat in a meat grinder or with a sharp knife. Make sure both the lean meat and the fat are cut into small cubes to facilitate grinding.

2. Mixing the composition: In a large bowl, add the minced meat, pork fat, and bone broth. Mix well with your hands to obtain a uniform composition. The bone broth not only adds flavor but also moisture, making the sausages juicier.

3. Seasoning: Add the crushed garlic, salt, pepper, and thyme. Also, incorporate the chopped spicy peppers. These ingredients will give your sausages an unmistakable flavor. Taste the mixture to ensure it is seasoned correctly. If you like it spicy, feel free to add more garlic or spicy peppers.

4. Filling the casings: Use a sausage stuffer or a similar device to fill the casings with the meat mixture. Make sure not to overfill to avoid bursting during cooking. Twist the sausages to a length of about 20 cm, ensuring they are tightly secured at the ends.

5. Drying the sausages: After filling all the casings, place the sausages to dry in a cool, well-ventilated place. This process is essential as it helps form an outer crust and develop flavors. Let them sit for 48 hours.

6. Cooking the sausages: After two days, prepare a pot with cabbage juice and bring it to a boil. Add the sausages, allowing them to simmer for 5 minutes. This step will enrich the flavor and maintain juiciness. After boiling, let them dry again to remove excess moisture.

7. Grilling or smoking: The sausages can be smoked for an intense flavor, or they can be grilled, pan-fried, or baked. However you choose to cook them, they will be delicious!

Chef's tip: If you don't have sausage casings available, you can use aluminum foil to shape them into rolls. You can also experiment with other spices, such as paprika or coriander, to customize the recipe to your taste.

Nutritional values (per serving):
Calories: approximately 250 kcal
Proteins: 18 g
Fats: 20 g
Carbohydrates: 1 g

Pairing with other recipes: These sausages are perfect alongside a fresh salad, mashed potatoes, or steaming polenta. You can also serve them with mustard or a spicy sauce for an extra flavor boost.

Frequently asked questions:

- Can I use different types of meat?: Of course! You can experiment with beef or chicken, but the result will be different.
- How long can I keep the sausages?: If smoked, they can be kept in the fridge for a few weeks. If not smoked, consume them within a week.
- Can I freeze the sausages?: Absolutely! The sausages can be frozen before cooking to preserve their flavor and juiciness.

So, with this recipe for homemade garlic and spicy pepper sausages, you will bring a touch of tradition and joy to your kitchen. It is a recipe that combines the passion for cooking with the pleasure of sharing with loved ones. Enjoy your meal!