Name: The tastiest homemade sausage according to a village recipe: juicy, aromatic and wholesome
Prep time: 120 min
Cook time: 120 min
Total time: 120 min
Yield: 14
Ingredients: 3 kg pork; 1.5 kg beef; 3 heads of garlic (crushed); 2 tablespoons ground sweet paprika; 1 tablespoon smoked paprika; 1 teaspoon hot paprika; 1 teaspoon ground black pepper; 60–70 g coarse salt (to taste); 150–300 ml salted water (to moisten the mixture, as needed); optional 200–300 g ground bacon (for extra juiciness); pork casings (thoroughly rinsed)

Preparation procedure

Preparing the casings Turn the casings inside out carefully, clean mechanically, then rinse several times. Dissolve 1 tablespoon of salt in 300 ml of water and rinse the casings with this salt water. Let them rest in lukewarm water until filling.
Grinding and seasoning the meat Cut the meat into smaller pieces and grind (ideally with a coarser plate). Add the garlic, salt, paprikas, pepper to the minced mixture and pour in a little salted water. If the mixture is dry, work in the ground bacon as well. Knead thoroughly by hand for 5–10 minutes, until the proteins bind and the mass begins to „stick“ – this is the key to a cohesive sausage.
Resting the mixture Cover the meat and let it rest in the refrigerator overnight (at least 8–12 hours). The spices will meld and the mixture will firm up.
Filling the casings Attach the sausage nozzle to the grinder. Thread the casings onto the tube, tie a knot at the beginning. Fill steadily, without air pockets – the sausage should be firm but not overpacked so it doesn't burst. Twist at regular intervals to form individual links.
Basic preparation Let the finished sausages „dry“ in the cold for 30–60 minutes. Then you can: bake in the oven at 170–180 °C until cooked through, poach gently by holding in water at 75–80 °C (not boiling), slowly fry in a pan, or smoke (cold/warm smoking depending on possibilities).

Total preparation time: 2–3 hours

Servings: approx. 25 sausages

Tips for a reliable result

If bubbles form during filling, prick them with a needle and press out the air.
If it tastes under-salted, add 2–3 g per 1 kg of the mixture and mix again (always taste a test piece fried in a pan first).
For a more pronounced aroma you can add a pinch of marjoram or caraway; however, keep it moderate so the garlic and paprika stand out.
When baking in the oven, place the sausages on a rack above a tray – excess fat will drip off and the surface will become nicely crispy.

Conclusion

Homemade sausage according to a village recipe is about careful meat processing and patience. Thorough kneading, resting overnight and controlling the temperature during cooking will ensure a juicy and flavor-balanced result. Make a batch to keep – you can freeze some, or after cooking store in the refrigerator for quick family dinners.

The tastiest homemade sausage according to a village recipe: juicy, aromatic and wholesome recept

For 14 portions

Ingredients

Meat and spices:

Casings:

Preparation procedure

Tips for a reliable result

Conclusion

Similar recipes

Sweet crescent rolls with quark and jam – simple, delicate and tasty

Fruit tartlets with vanilla pudding: a refreshing dessert full of flavor

Quick quark pastries for coffee