Name: The tastiest homemade sausage according to a village recipe
Prep time: 150 min
Cook time: 150 min
Total time: 150 min
Yield: 12
Ingredients: 3 kg pork; 1.5 kg beef; 3 heads of garlic (pressed); 2 tablespoons sweet paprika; 1 tablespoon smoked paprika; 1 teaspoon hot paprika; 1 teaspoon ground black pepper; 60–70 g coarse salt; 150–300 ml salt water (as needed); optional 200–300 g ground bacon for extra juiciness; carefully rinsed pork casings

Preparation procedure

Preparation of casings: Turn the casings inside out, clean them mechanically and rinse several times. Finally rinse them with salt water and leave them in lukewarm water until filling.
Grinding and seasoning the meat: Grind the meat on a coarser plate. Mix in the garlic, paprika, pepper and salt. Add salt water or ground bacon as needed. Knead the mixture for 5–10 minutes, until it starts to stick.
Resting the mixture: Cover the meat mixture and let it rest in the refrigerator for 8–12 hours to allow the flavors to meld.
Filling the casings: Attach the sausage stuffing nozzle to the grinder, thread the casings on and fill them with the meat mixture. Pierce air pockets with a needle. Separate individual sausages by twisting.
Finishing the sausages: Let them dry in the cold for 30–60 minutes. Then you can: bake in the oven at 170–180 °C, poach in water (75–80 °C), fry in a pan, or smoke them, if you have the option.

Preparation time and number of servings

Active time: approx. 2–2.5 hours (grinding meat, kneading, preparing casings, filling)
Total preparation time: approx. 10–12 hours (including resting)
Number of servings: approximately 25 sausages

Conclusion

Homemade sausage according to a village recipe is proof that with a bit of patience you can prepare at home a delicacy that rivals professional products. It’s excellent with bread, for the grill or to keep in the freezer. If you’re looking for an honest recipe without compromises, this one won’t disappoint.

The tastiest homemade sausage according to a village recipe recept

For 12 portions

Ingredients

Meat and spices:

Casings:

Preparation procedure

Preparation time and number of servings

Conclusion

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