Homemade sausages (5 kg)
We prepare honest homemade sausages from a combination of beef and pork. We grind the meat, season it with garlic, paprika and cumin and stuff it into pork intestines. After aging, we slowly smoke the sausages, so they acquire a beautiful color and a distinctive flavor.
Ingredients · Servings 1 dose
- 770 g beef neck
- 2830 g pork shoulder
- 1420 g pork belly
- 500 ml of water
- 80 g salt
- 80 g garlic
- 17 g ground paprika
- 7 g cumin
- 8 g ground pepper
- 1 package of pork intestines
Method · 6 h
- Cut the beef and pork into larger cubes and put them in the freezer for about 30 minutes to help them grind better.
- Grind the beef in a fine grinder. Grind the pork shoulder and belly in a coarse grater (figure eight).
- Peel and crush or finely chop the garlic. Mix salt, garlic, paprika, cumin and pepper in water.
- Place the minced meat in a large bowl, pour in the water and spices, and mix thoroughly. Knead the mixture for at least 10 minutes.
- Rinse the intestines in lukewarm water.
- Fill the sausage casing with the meat mixture and carefully stuff the casings, making sure they are neither too tight nor too loose.
- Store the finished sausages in the refrigerator overnight.
- The next day, hang them in the smokehouse and smoke at a temperature of 70–80 °C for about 5 hours.
- Check the temperature inside the sausages with a thermometer. It should reach at least 73 °C.
