Name: The best traditional recipe for homemade sausage: juicy, aromatic and hearty
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 10
Ingredients: 2 kg pork (1.5 kg shoulder + 0.5 kg fatty belly); 0.5 kg beef (ideally hindquarter or shank); 30 g salt (for 2.5 kg of meat); 5–6 cloves of garlic (crushed); 2 teaspoons sweet ground paprika; ½ teaspoon hot paprika (optional); 1 teaspoon freshly ground black pepper; 1 teaspoon marjoram (optional, but traditional); 200 ml cold water or broth; natural pork casings (caliber 32–36 mm)

Preparation procedure

Meat grinding: Cut both the pork and beef into cubes and let them freeze slightly (they grind better). Then grind the meat – pork coarsely (6–8 mm), beef finely (3–4 mm). This will achieve the ideal sausage texture.
Seasoning the mixture: Add the garlic, paprika, pepper, salt and marjoram to the meat and gradually pour in the cold water or broth. Work the mixture thoroughly by hand for at least 10–15 minutes until it is compact and sticky – this is the key to a juicy sausage.
Filling the casings: Rinse the casings carefully and fill them with the mixture using a stuffer. Fill firmly, but not too much, so the casings don't burst. Form the sausages into lengths of approx. 20–25 cm and twist the individual links.
Drying and resting: Hang the finished sausages in a cool place (8–10 °C) and let them dry for 12–24 hours. Then you can: cold-smoke them (approx. 20 °C) for 6–8 hours – if you want to store them longer, or hot-smoke them (approx. 60–70 °C) for 2–3 hours if you plan to consume them soon.
Baking or grilling: You can bake the sausages in the oven (180 °C, 25 minutes), grill them, or fry them in a pan. It's important that they cook through well but don't dry out – that's when they stay beautifully juicy.

Preparation time and number of servings

Total preparation time: 4 hours (including resting and possible smoking)
Active preparation: approximately 90 minutes
Number of servings: approx. 10–12 servings

Conclusion

This traditional recipe for homemade sausage allows you to prepare a genuine product from quality meat that tastes exactly as it should – no substitutes, just honest work and the flavors of garlic, paprika and smoked meat. Homemade sausage is ideal for festive feasts, grilling and everyday cooking. Whether you bake it in the oven or smoke it, the result will always be perfectly juicy and aromatic.

The best traditional recipe for homemade sausage: juicy, aromatic and hearty recept

For 10 portions

Ingredients

Preparation procedure

Preparation time and number of servings

Conclusion

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