2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sausages are among the most popular Bulgarian delicacies. Along with sausages, blood sausages, bahura and all other typically Bulgarian specialties, they are regularly present at the Bulgarian table.
Undoubtedly, however, the most delicious sausages are those that you prepare yourself, at least because you know exactly what they contain. And you can also season them the way you want and they fit your taste perfectly.
That is why here we offer you 3 ideas on how to make homemade sausages:
Ordinary sausages
Necessary products: 4 kg of pork, 1 kg of bacon, 10 g of nitrate, 125 g of salt, salt, black and red pepper to taste, optionally cumin and a little finely chopped onion, pork intestines for stuffing.
Method of preparation: Finely chop the meat and bacon and mix together with the spices. This mixture is used to fill pork intestines, form sausages and hang to dry until fully cooked.
Garlic sausages
Necessary products: 4 kg of pork, 1 kg of bacon, 125 g of salt, 10 g of nitrate, salt, pepper and crushed garlic to taste, pork intestines for stuffing.
Method of preparation: The meat and bacon are finely chopped and all the spices are added to them together with the nitrate and garlic. It is tasted and the mixture is left to stand overnight until all the aromas are absorbed. The pork intestines are then filled with it and left in a dry but ventilated place until they are completely dry and fit for consumption.
Spicy mutton sausages
Necessary products: 5 kg of mutton, 5 g of sugar, 115 g of salt, 5 g of nitrate, a few hot peppers, savory and pepper to taste, beef intestines for stuffing.
Method of preparation: The meat is cleaned of tendons and skins, cut into small pieces and placed in an enamel dish. Sprinkle with sugar, salt and nitrate and leave in the inclined dish to drain.
After 4 days, add the remaining spices together with the finely chopped peppers. The whole mixture goes through a meat grinder several times, stays for another 12 hours and fills the intestines with it, which are shaped like sausages. Allow to dry, rolling every 3 days.
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