Wallachian Sausages

Last Updated on October 2, 2024

Homemade sausages from lean pork shoulder, pork flank, non-fat beef broth and spices, smoked.

Ingredients:

Range per 10 kg: 5 kg of lean, skinless pork shoulder 5 kg of pork belly 800 ml of non-fat beef stock

td>spiced pork intestines

Spices per 1 kg of meat: 25 g of salting mix 10 g smothered garlic 3 g of ground pepper 3 g of ground pepper 1 g of ground allspice 1 g ground caraway 1/4 g of ground cumin

Procedure:

1. Cut the lean pork shoulder and boneless, skinless flank into cubes about 1.5 cm thick 2. Add the salt mixture and mix thoroughly
3. Place in a container and refrigerate for two to three days
4. On the day of cooking, finely mince the skins from the pork flanks
5. Add the lukewarm beef stock in which you have mixed the spices and the finely minced skins to the sliced meat and mix carefully
6. Push in the pork intestines and make sausages weighing 200-250 g, twisted and pinched at the end of the steam
7. Hang them on sticks and put them in a pre-heated smoker at 60-70 °C
8.

Recommendation:

Preparation of pork casings for sausages:If you want to make smoked sausages, Spiš sausages, Spiš sausages or sausages for baking into dough, or wine or cream sausages at home, keep several metres of washed thin pork casings for this purpose on the day of slaughter. We do not cut them into short pieces as for liver, but soak them in cold drinking water after washing them properly and leave them to soak for 48 hours. After they have been soaked, wash them in cold water, squeeze them out, put them on a smooth board, on which you scrape them out with a scraper or a very dull knife in longitudinal strokes along the casing. Then rinse the casings in cold water, squeeze them and salt them heavily (coat them in salt). Put the casings thus salted into any container and leave them in the salt liquor until the sausages are made, which they will release on their own. The salting strengthens the walls of the casings and therefore they do not crack as much as freshly scraped casings. On the day of making the sausages, soak the casings in lukewarm water, then rinse them inside and squeeze them between your fingers. You can use the casings in this way for all kinds of sausages.

Note:

What else you should know – Finished sausages can be canned: We can absolutely fresh sausages on the day they were smoked, and preferably as soon as possible after smoking, while still hot. Prepare the sausages for canning so that their length matches the height of the jar (can), so that it is not necessary to cut the sausages as they will cook in these places. Place the sausages in the jars (cans), preferably so that they stand upright in the container (leave about 1,5 cm of space from the top edge), and pour over them a 3 % solution of salt (30 g of salt per 1 litre of water). Fill the tins completely with the salt solution (lure), leaving 1 cm of free space in the jars; the sausages must be submerged. Secure the sausages with a thin wooden veneer (similar to the cucumbers in the jars) to prevent them from floating. Sterilise at 100 °C for 2 to 3 hours (2 hours is sufficient if the sausages are filled immediately after draining, almost hot). When properly sterilised, sausages in jars will last 3 months or more, in cans 1/2 year or more.For more on smoking, see our cooking school.