Pork sausages

Pork Sausages – a traditional recipe full of flavors and memories

Who doesn’t love the aroma of freshly prepared pork, combined with garlic and aromatic herbs? Pork sausages are more than just a dish; they represent a culinary tradition deeply rooted in our culture. This pork sausage recipe, passed down from generation to generation, will turn every meal into a celebration. Moreover, it is a simple yet flavorful recipe that can be easily prepared at home, even by the least experienced cooks.

Preparation time: 30 minutes
Baking/drying time: 48 hours
Total time: 48 hours and 30 minutes
Number of servings: 20 (depending on the size of the sausages)

Ingredients:
- 4 kg pork shoulder
- 3 kg pork belly
- 500 g garlic
- 1 handful of dried thyme
- 500 g red hot pepper (dried from summer)
- Salt (to taste, but more than you think)
- 500 ml wine (preferably white or red, depending on preference)
- Pork intestines (between 5-7 m)

A Brief History of the Recipe
The preparation of sausages is an ancient practice, dating back to time immemorial, when people sought ways to preserve meat for winter. Sausages were an ingenious way to utilize all parts of the pig, ensuring that nothing goes to waste. Every family has its own version of the recipe, but the basic ingredients, such as pork, garlic, and spices, remain constant.

Step by step – Your guide to perfect pork sausages
1. Preparing the meat: Start by cutting the pork shoulder and belly into small pieces, about 5 cm. This will facilitate the grinding process. Make sure to use fresh pork for the best results.

2. Grinding the meat: Use a meat grinder to grind the meat. Start with the pork shoulder, then add the belly. Finally, add the peeled and finely chopped garlic. This will give the sausages an unmistakable flavor.

3. Adding the peppers: Remove the seeds from the peppers and cut them into small pieces. Add them to the meat mixture, being careful not to overdo it to maintain the balance of flavors.

4. Seasoning: In a large bowl, mix all the ingredients. Add salt (about 40 g of salt per 1 kg of meat is a general rule) and dried thyme. Knead the mixture like a dough to allow the flavors to blend perfectly.

5. The wine: Gradually add the wine to the mixture, continuing to knead. The wine not only enhances the flavor but also helps preserve the sausages.

6. Testing the mixture: It is important to prepare a few small patties from the mixture and fry them in a pan. This test will show you if the mixture needs more salt or spices.

7. Filling the intestines: Attach the sausage stuffing funnel to the meat grinder. Slide the intestines onto the funnel and fill them with the meat mixture, being careful not to overlap them. You can tie the ends with kitchen twine.

8. Drying the sausages: Place the filled sausages in a well-ventilated area to dry for 24-48 hours. This step is essential to achieve the desired texture and intensify the flavors.

9. Storing: Once dried, you can keep the sausages in the refrigerator or, for longer preservation, in the freezer. My secret is to wrap four sausages in aluminum foil and then in a plastic bag – this way, they won't lose their color and flavor.

Useful tips:
- Choosing the meat: Opt for quality pork, preferably from local butchers. Well-maintained meat will make the sausages much tastier.
- Customizing the recipe: You can experiment with various spices, such as paprika or black pepper, to create a unique version of your sausages.
- Serving: Sausages can be served with spicy mustard and fresh bread or alongside mashed potatoes. They are also delicious grilled or fried, paired with red wine.

Nutritional benefits
Pork sausages contain quality proteins, essential for a balanced diet. Moderate consumption of pork can contribute to the intake of B vitamins, such as B12, which supports neuronal function and red blood cell production.

Frequently asked questions
1. Can I use other types of meat?
Yes, you can use beef or lamb, but the recipe will change significantly, both in flavor and texture.

2. How long can I keep the sausages in the freezer?
If well packaged, sausages can be kept in the freezer for up to 6 months without losing quality.

3. What other recipes can I make with the sausages?
Pork sausages can be the main ingredient in various dishes, such as sausage stew or sausage pizza.

4. How can I avoid the smell of garlic?
To reduce the smell, you can add a little lemon juice to the meat mixture or opt for granulated garlic, which has a milder taste.

Pork sausages are an excellent choice for festive meals or to enjoy moments spent with loved ones. With this recipe, you will not only bring tradition into your home, but you will also create unforgettable memories around the table. So, put on your most comfortable cooking clothes, prepare your ingredients, and let’s turn pork into an unforgettable delicacy!

 Ingredients: 4kg pork shoulder, 3kg pork belly, 500g garlic, 1 handful of dried thyme, 500g dried red chili peppers (dried from summer), salt, 500ml wine, pork intestines