2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pork sausages are prepared from 4 parts minced pork and 1 part hard bacon, cut into small squares. To each kilogram of the mixture add 25 g of salt, 2 g of nitrate, 2 g of crushed black pepper, 5 g of red pepper, 2 g of cumin and a little finely chopped onion. Everything mixes well.
Fill the small intestine of the pig intestine with the mixture. Tie small sausages and hang them in a ventilated place to dry. They become tastier and more durable if smoked.
I will give an example and recipe for pork sausage with savory and pork sausage with garlic.
Pork sausages with savory
They are prepared from 5 kg of tender and fatty meat chopped with an ax. Salt with 110 g of salt. Flavored with 20 g of cumin, 5 g of black pepper, 5 g of allspice and 1 tablespoon of savory. Mix well and leave overnight to absorb the smell of spices. Then fill the small intestine of pork. Tie small sausages, which are hung in a ventilated place to dry.
Photo: Veselina Konstantinova
Pork sausages with garlic
They are prepared from 4 parts pork, finely chopped, and 1 part hard bacon, cut into small pieces. To each kilogram of the mixture add 25 g of salt, 2 g of black pepper, 2 g of nitrate and 1 head of crushed garlic. The mixture is allowed to salt and flavor overnight. The small pork intestines are filled. The sausages are left to dry in a ventilated place.
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