HOMEMADE SAUSAGES - TRADITIONAL ROMANIAN PORK RECIPE🥩

Hello everyone

It's past mid-December and in the area where I live preparations for Christmas have already begun.

Preparing for Christmas is not only about decorating houses, parks and public spaces in general, but also about preparing the dishes that will be served on the Christmas table.

Today I'm going to show you how to prepare an old family recipe for homemade sausages, without any additives.

Preparing sausages is a team effort involving all family members.

With a rich and highly flavoured taste, homemade pork sausages are much easier to make than you imagine.

These homemade sausages are made in winter when the temperature drops below 5C.

I've already whetted your appetite, haven't I?
Good, because in the following we have prepared the sausage recipe and tricks to make the final result come out... just like grandma's.

Ingredients:
-10 kg of pork (boneless meat, neck);
-5-6 cloves of garlic;
-400 ml cold water;

• 400-500 grams of bacon;
• 40 grams of sweet pepper;
• 20 grams of chilli pepper;
• 1 teaspoon ground thyme;
• salt and pepper to taste;
• pork guts;

Preparation:
The first step in preparing the sausages is to mince the meat through a larger sieve, for this we will use an electric meat mincer, the minced meat we will put in a larger bowl so that at the end we can mix them.

Peel and chop the garlic very finely, pour in the cold water, stir and set aside.

Once we have finished grinding the meat, we season the future sausages, this step is different for each geographical area, some will want them spicier, others will want them hotter, in our case the sausages are well seasoned and a little spicy.

My recommendation is to grind the spices fresh, because they will taste completely different than if you buy ground spices.

The most important step is to knead the sausage meat very well. The kneading should be done patiently, and take 20-30 minutes.

By kneading the meat very well, everything binds together better, an emulsion of fat and water forms, the spices and salt mix much better, the taste is more even, and the sausages, although it seems hard to believe, will be more tender, slightly fluffy.

Another long-awaited stage is the sausage tasting, in the sense that from the kneaded mixture we make some meatballs and put them to fry to see if our sausages have everything they need.

After the composition of the sausages is only good from all points of view we get ready to put it in the pork guts, which must be washed very well in hot water and kept there for about 30 minutes.

Filling the sausages is done with a special machine called ,,cârnățar", after we have stuffed the sausages are taken out and put in a dry and cool place at least one day.

After being dried, they are taken out and smoked, smoking is the final part of making homemade sausages, if we use hot smoke, they are smoked for 2-3 hours and if the smoke is cold, they are smoked for a day.

Final product😉

That's how we prepare homemade sausages. We can make them as many times a year as we like, not just at Christmas, because we like to make our own homemade sausages and not buy them.

Good luck making sausages!
I hope you enjoy the dish and why not try it and prepare it in your homes!

See you in the next recipe