Smoked homemade sausage

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Smoked homemade sausage

Name: Smoked homemade sausage
Prep time: 6 h
Total time: 6 h
Yield: 12
Ingredients: 2 kg Of pork; 200 g bacon; 3 tablespoon Salts; 2 tablespoon ground red pepper; 1 teaspoon ground black pepper; 5 cloves garlic; 1 m Casings for sausages; water

Iwa

The perfect smoked homemade sausage that tastes better than from the store.

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Ingredients

number of servings

2 kg Of pork Added to
200 g bacon Added to
3 tablespoon Salts Added to
2 tablespoon ground red pepper Added to
1 teaspoon ground black pepper Added to
5 cloves garlic Added to
1 m Casings for sausages Added to
water Added to

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Days remaining: 7

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Directions

360 min.

1. Step

First, the meat must be cleaned of sinew and cut into smaller pieces. Then grind it with a meat grinder together with the bacon. Choose the coarsest disc so that the sausage is not too soft. Thin sausage will dry out more quickly when smoked and can be tough.

2. Step

Add the garlic cloves pressed through a press to the meat mixture. Add salt, paprika, mix well and let rest in the refrigerator for at least 24 hours.

3. Step

On the second day, prepare the casings for stuffing. Fill them with the meat mixture using the meat fillers. Be careful not to fill them too much - the casings may break.

4. Step

Tie the hat tightly. Then put it in a pot of water and boil for 1,5 hours. Once cooked, leave the sausage to cool.

5. Step

Finally, smoke it on low heat (70-80°C) for 2-3 hours until it has a nice golden brown colour.

November 22, 2023

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