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Homemade sausages

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Homemade and then smoked sausages made from lean pork, pork belly, beef fat, garlic, salt and spices.

Ingredients:

Ingredients for 10 kg of sausages: 6 kg of lean pork 2 kg belly 2 kg of beef jerky 150 g salt 50 g red sweet peppers 30 g garlic 25 g hot ground pepper 25 g of ground pepper 1 tsp ground ginger 1 tsp grated nutmeg

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1 tsp ground allspice pork guts sausage fryer

Procedure:

1. Remove the bones, tendons, gristle and cut the meat into 0.5 kg pieces, rub them with salt and garlic, put them in a glass container and leave them in the fridge for 4 days at 2 to 0 °C
2. Grind the rested meat on a grinder with a plate with meshes preferably 6-8 mm large, add the clutch, beef wash and mix everything thoroughly with the spices, let it rest for 8 hours
3. The next day stuff the pork intestines, smoke the sausages for 4 hours at 70-80°C.

Recommendation:

You can learn all about smoking in our cooking school articles here: Smoke.

Note:

Recipe author: Dalibor Marounek