Homemade sausages

Homemade sausages


Makes 10 kg of stuffing:

  • 7 kg of pork shoulder
  • 3 kg of fresh bacon
  • 220 to 250 g of table salt
  • 50 g of ground pepper
  • 50 g of sweet ground peppers
  • 200 ml of water with one crushed bulb of garlic
  • approximately 25 meters of hog casings, caliber 32/34
Quantities should be adjusted according to taste.

Chop one half of the meat and bacon into small pieces. Grind the other half on a coarse setting. Add all the spices and garlic water and stir well. Leave the meat an hour or two for all the flavors to blend. Soak the salted small casings in tepid water and then stuff with the mixture.
Leave sausages for a day in a cool and airy place to dry and tighten. Smoke later.