Cottage Sausage

Homemade smoked sausages may take a bit of work, but the result is worth it! Breakdown for 10 kg of sausages.

Ingredients:

5 kg of pork neck 3 kg of pork cutlet 2 kg beef loin 160 g

salt 100 g of smoked garlic 40 g of crushed cumin 20 g ground sweet paprika 10 g pepper 1 l water copper casing

Procedure:

1. Cut the neck and the pork cutlet without the skin into cubes with an edge of 1.5 cm, add salt, half of the garlic and spices, mix thoroughly, put in a container,
2. Put the pork cutlet in the second container and add the other half of the garlic, salt and spices, mix again
3. Cut the beef into larger pieces so that it can be ground and also add salt
4. Put everything in a cool place and let it rest for 24 hours
5. On the day of production, grind the beef together with the pork cut, add water and mix into a well-binding clutch, then put the neck cubes into the clutch and mix thoroughly again, seasoning with spices and salt if necessary
6. Stuff the sausages into the pork casings, turn them over, tie them up
7. Put the sausages in a heated smoker and smoke at 60 °C until golden brown, then cook at 70 °C for about 30 minutes
8.

Note:

Recipe author.