Homemade sausages like grandma's: the honest taste of Czech tradition recept

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  • Easy to prepare
  • 18 portions
  • 60 minutes
Jan, 15. 12. 2025
domácí klobásy

Homemade sausages made according to this traditional recipe have a full, honest flavor and, when properly smoked, stay fresh for a long time.

Homemade sausages are among the most beloved Czech specialties and their preparation carries a piece of tradition, craftsmanship and the scent of wood from the smoker. When you make sausages at home yourself, you have complete control over the quality of the ingredients, the seasoning and the juiciness of the final product. This proven recipe is based on a classic Czech formula that guarantees full flavor, a delicate texture and a lovely smoky aroma.

For 18 portions

Ingredients

Meat mixture:

You will also need:

Preparation procedure

  • Preparing the meat Cut the pork shoulder and pork belly into smaller pieces and grind them to medium coarseness. The correct ratio of lean meat to fat will ensure a juicy but firm texture of the sausages.
  • Seasoning Add salt, a pinch of sugar, pepper, caraway, chili, marjoram and pressed garlic to the meat. Finally, gradually pour in the ice water, which will help moisten, bind and firm the mixture. Work the mixture thoroughly by hand or with a mixer until it becomes compact and sticky.
  • Resting Transfer the meat to a bowl, cover it and let it rest in the refrigerator for 12 hours. During this time the flavors will meld nicely.
  • Filling the casings Rinse the casings and thread them onto the stuffing tube of a grinder or sausage stuffer. Fill the sausage mixture evenly and not too tightly so they don't burst during smoking. Every 15–20 cm twist the sausage into a coil or form into classic links.
  • Smoking Hang the sausages in the smoker and let them dry for a short while. Then smoke them at 70 °C for 6–8 hours. Properly smoked sausages have a firm but juicy texture and a beautiful golden color.
  • Finishing After smoking, let them cool and then store in a cool place or freeze.

Quick recipe information

Quantity: approx. 3 kg of sausages (about 18–20 pieces depending on size)

Preparation time: 60 minutes

Resting time of the mixture: 12 hours

Smoking time: 6–8 hours

Total time: approx. 20 hours

Conclusion

Thanks to the correct ratio of fat, quality spices, and slow smoking, you’ll get sausages that surpass most store-bought cured meats in taste. They go great with mashed potatoes, on bread with mustard, or as an ingredient in soups and hot dishes.

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