Spišské párky II.

Last Updated on December 4, 2024

Another great sausage from the smokehouse, these are made with pork, both lean and fatty, pork stock and spices.

Ingredients:

2.8 kg of lean pork from the leg and shoulder 2.2 kgfatty pork belly and shoulder meat 100 g salt 40 g sweet peppers 30 g hot peppers 0.7 lpork broth cop or pork tripe

Procedure:

1. Cut lean and fatty meats into larger cubes
2. Mix salt with paprika and divide between the two meats, place each meat in enamel containers, brush to displace air, and refrigerate in a cool room or refrigerator until the next day
3. The following day, grind the lean meat on a 3 mm plate machine, add the stock and knead
4. Grind the fatty meat also on a 3 mm plate machine and mix thoroughly with the lean meat
5. Stuff the mixture into the mutton or pork intestines
6. Smoke the sausages for 1 hour with hot smoke, then turn down the fire and leave the sausages in the smoker for another 1 hour.