Homemade frying sausages

Homemade frying sausages


Makes 10 kg of stuffing:

  • 7 kg of pork meat (shoulder)
  • 3 kg of fresh bacon
  • 220 g of table salt
  • 30 g of sweet ground peppers
  • 20 g of ground pepper
  • 10 g of ground chili peppers
  • approximately 25 meters of hog casings, caliber 30/32

Quantities should be adjusted according to taste.

Chop pork meat and bacon into small pieces (some of the meat and bacon can be ground in a meat grinder on a coarse setting) and add spices. Stir well for approximately 15 minutes and then leave the mixture for approximately half an hour.

Prior to use soak small casings in tepid water. After stuffing, drain and dry the sausages.