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Homemade Garlic Sausages

    10 kg of stuffing mixture:
  • 5 kg of pork chops
  • 5 kg of pork meat (shoulder or leg)
  • 220 to 250 g of table salt
  • 20 g of ground pepper
  • 1 large spoonful of sugar
  • 200 ml of white quality wine
  • 200 ml dl of water containing three crushed garlic bulbs (use ml)
  • 25 meters of pork small casings of diameter 34/36

 

Quantities should be adjusted according to taste. Chop both kinds of meat into small pieces. Add salt, sugar, pepper and stir. Leave for 24 hours.

Separate the mixture into two equal amounts. Grind one amount in the meat grinder on a coarse setting. Grind the second amount on a fine setting. Add the wine and garlic water to the minced meat and stir well. Prior to stuffing, soak the salted pork small casings in tepid water. Then stuff the casings with the mixture and leave the sausages over night for the casing to tighten and dry.