Traditional pork sausages
I have made homemade pork sausages several times, especially during holidays when you have fresh meat and want to know exactly what goes into them. Sometimes I sit at the table with someone and see how much they appreciate it, even though I'm not a big consumer myself. The last time I made a small batch, just enough for the family and a few to put in the freezer. Quick Info Total time: 4-5 hours (including seasoning and stuffing breaks) Servings: approximately 5-6 kg of sausages (20-24 pieces, depending on the thickness of the casing) Difficulty: medium Ingredients 5 kg pork (a mix of belly, shoulder, and a bit of fat) 10 meters salted or fresh pork casings 2-3 tablespoons salt (preferably coarse salt) 1.5 tablespoons sweet paprika 1/2 tablespoon hot paprika (or to taste) freshly ground black pepper (about 2 teaspoons, depending on preference) 2 heads of garlic (peeled, approximately 16-20 cloves) (If needed) 50-100 ml cold water, to soften the mixture Preparation Method 1. Wash and dry the meat, then cut it into suitable cubes for the meat grinder. I use pieces of belly and shoulder, with some fat so the sausages don’t turn out too dry. 2. Pass the meat through the grinder using a medium plate (not too fine, so it doesn’t turn into paste). 3. Peel the garlic, crush it with a press or finely chop it. Add the garlic, salt, pepper, and paprika directly over the minced meat in a large bowl. 4. Mix thoroughly by hand. If I notice the mixture seems too dry, I add a few tablespoons of cold water, little by little. 5. Cover the bowl and let the meat sit in the fridge for at least 1 hour. During this time, the flavors meld and settle better. 6. Meanwhile, wash the casings well, both inside and out. I run them under cold water and check for broken ends or holes. If they smell too strong, I soak them in cold water with vinegar for 5-10 minutes. 7. Prepare the grinder or special sausage stuffer, attach the funnel for the sausages, and pull the end of a casing onto the tube, leaving 8-10 cm free at the end (I tie a tight knot there). 8. Put the meat mixture into the machine and start filling the casing gently, without forcing it. I hold it by hand and guide the filling so it doesn’t become too packed or break the casing. Usually, I work with someone who holds the end. 9. Form sausages of 20-25 cm, twisting each section 2-3 times to separate each piece. 10. When I finish with the meat, I tie off the remaining end and place the sausages on a tray. 11. Hang the sausages on a wooden rod or rack in a cool, airy place for 12-24 hours to dry and mature. If I don’t have a suitable place, I put them in the fridge on a tray covered with a clean towel. 12. If I want to smoke them, I take them to the smoker (beech wood or fruit tree), for 5-6 hours for a light smoking. 13. For storage, I keep them in the freezer or in melted fat, in well-sealed jars. Why I Make This Recipe Often I returned to homemade sausages for practical reasons. I can control the ingredients, I know exactly what they will taste like, and I can keep them for a longer time. The recipe is quite flexible—I sometimes make just one kilogram, other times a larger batch, and I have them in the freezer until Easter. Tips and Variations Tips Don’t stuff the casings too tightly to avoid bursting during cooking. If you have time, let the meat mixture sit in the fridge overnight for a more pronounced flavor. After stuffing, gently prick the sausages with a toothpick, especially if you see air bubbles. Use food gloves when mixing the spices to avoid getting too messy with paprika and garlic. Substitutions Fat can be omitted, but the sausages will be drier. Green garlic (in spring) gives a different flavor, but dried garlic is more suitable for the classic recipe. If you don’t have hot paprika, supplement with a bit of pepper. Variations For flavor, you can add dried thyme (1 teaspoon) or ground coriander. Anyone who wants can also add a splash of dry red wine to the mixture. You can use wild boar or beef, but a certain fat percentage is needed for tenderness. Serving Ideas Sausages can be pan-fried or baked whole or cut. They can be simmered gently before frying to make them juicier. Great with beans, sautéed cabbage, or simply with mustard and bread. Frequently Asked Questions Can I use artificial casings? Yes, but the texture and final taste will be slightly different from those made with natural casings. How long do sausages last in the fridge? Fresh sausages last up to 3 days in the fridge. For longer storage, I put them in the freezer or in fat. Can I reduce or increase the amount of spices? Yes, adjust according to taste. The flavor can be tested by frying a spoonful of the mixture before stuffing the casings. Can sausages be made without garlic? Yes, but garlic gives the specific flavor. For those who cannot tolerate it, it can be omitted or significantly reduced. Do I have to smoke the sausages? It's not mandatory. They are good fresh, but smoking preserves them better and adds flavor. Nutritional Values (estimated per 100 g) Calories: 300-350 kcal Protein: 16-18 g Fat: 27-30 g Carbohydrates: under 1 g Values vary depending on how much fat or lard you use. Storage and Reheating Raw sausages can be stored in the freezer in small portions for up to 3-4 months. After frying or baking, they last 2-3 days in the fridge. If you put them in fat (confit), they can last a few weeks in the cold. For reheating, you can put them directly in the pan, oven, or steam.
Preparation
We wash the meat, cut it into cubes, and then pass it through the meat grinder. We clean the garlic and crush it. In a larger pot, we put the minced meat, crushed garlic, salt, pepper to taste, sweet and hot paprika. We mix them well and let the meat sit in the fridge for about 1 hour to absorb the flavors of the spices. We wash the intestines both outside and inside; by putting water inside them, we can see where they are broken. We attach the sausage-making tool to the meat grinder, then we place the casing on it and tie a knot at the end. We put meat in the grinder and then turn it; someone holds the end of the casing to fill it more easily. We make them as big as we want; we made ours smaller, twisting them when we reach the desired size, and continue filling the casing in the same manner until we finish all the meat mixture. Overnight, we hang them on a wooden rod in a cool place or, if you don't have this option, put them in the fridge. My family wanted them to be smoked, so my mother took them to the countryside and smoked them a little the day after we prepared them. This task was hers. They are stored in a cool place, in the freezer, or in lard. We put some in lard. Enjoy, dear ones!
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