Homemade smoked sausages - mom's recipe

Homemade Smoked Sausage Recipe – Mom's Christmas Tradition

When it comes to traditional Christmas dishes, homemade smoked sausages are undoubtedly the stars of festive meals. This recipe, passed down from generation to generation, is a culinary treasure that combines flavors and childhood memories. In this detailed guide, I will walk you step by step through the process of making homemade sausages to achieve a perfect, juicy, and flavorful result.

Total preparation time: 3 hours (including cleaning the casings and resting time)
Number of servings: approx. 20 servings (depends on the thickness of the sausages)

Ingredients:
- 6-7 kg of fatty pork (for juicy sausages)
- 5-6 cloves of garlic (adjust to your taste)
- 2 packets of paprika (a combination of sweet and spicy is ideal)
- Thyme (to taste)
- Pepper (to taste)
- Water (about 1 liter, for kneading)
- Pork casings (thin, preferably from your own pig)

Step 1: Cleaning the casings
The first step is essential for having quality sausages. Cleaning the casings may be a less pleasant task, but it is crucial. Wash the casings in plenty of cold water, then scrape them to remove impurities. If this process seems too difficult, you can opt for pre-cleaned casings available in stores.

Step 2: Preparing the meat
After cleaning the casings, it's time to deal with the meat. Make sure you have fatty pork, as this brings juiciness to the sausages. Grind the meat using a meat grinder. Place the ground meat in a large bowl for kneading.

Step 3: Seasoning
Add crushed garlic, paprika, thyme, and pepper into the bowl. It is important to adjust the spices according to your preferences. Mix the ingredients with your hands to ensure that the flavors are evenly distributed. Then, gradually add water (about 1 liter) and knead the mixture well for 15-20 minutes. The mixture should be sticky and well homogenized.

Step 4: Filling the sausages
Attach the sausage tube to the meat grinder, take one casing and slide it onto the tube. Fill the casings with the meat mixture, being careful not to overfill them to avoid bursting. Twist the sausages at intervals of 15-20 cm to separate them. Place them on a platter, ensuring they do not touch each other.

Step 5: Drying and smoking
After filling all the sausages, let them drain on a rod or rack for 2 days. This process is important for removing excess water. Once dried, the sausages can be smoked to achieve that unmistakable flavor. Ideally, let them smoke until they turn reddish. If time is limited, the sausages can also be cooked directly on the grill or in a pan.

Serving suggestion:
Homemade smoked sausages are delicious served alongside steaming polenta and mustard. You can also pair them with pickles for a contrast of flavors.

Possible variations:
To add extra flavor, you can try adding some herbs like dill or oregano to the mixture. You can also experiment with different types of meat, such as beef or lamb, to create sausages with a distinct taste.

Homemade smoked sausages represent not only a delicious dish but also a traditional activity that brings the family together around the table. We guarantee that once you make them, you won't be able to stop enjoying them!