Homemade Pork And Beef Sausage

Author: Ivan Red Jr. Time for reading: ~2 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

In this article, learn more about Homemade Pork And Beef Sausage. Learn How To Prepare A Traditional Bulgarian Pork And Beef Sausage At Home..

Homemade sausage has been characteristic of Bulgarian cuisine since the 7th century. There are all sorts of varieties according to the recipe according to which it is prepared, namely the ratio and type of meat used, the spices that are added. Technology and climatic conditions in the different areas where they are produced are also important for obtaining original home-made sausages or for mass production.

Necessary products for making home-made sausages:

4 kilograms of beef

4 kilograms of pork (fatter)

250 grams of salt

30 grams of whole ground black pepper

60 grams of coarsely ground cumin

How is homemade sausage prepared?

Grind the beef and pork and mix them together with the spices. Leave the minced meat in a cool place for a day, kneading at least 3-4 times to absorb all the aromas.

Remove the knives and the grate of the meat grinder and put a funnel. and salt the pork intestines. Thread a hose on the funnel, to which you have tied one end tightly with twine, and fill with the minced meat slowly and tightly so that no air remains.

After filling, tie the free end tightly with twine. Pierce the raw pieces of sausage well with a needle to remove the excess air left inside during filling.

Thread the sausages on a stick at a distance of 10 cm from each other. Hang them in a ventilated place and let them dry for about 14 days or until ready.

If there is fog, it is recommended that they be stored in a dry place to continue the drying process. By the tenth day, they can be pressed lightly to acquire the appropriate shape.

From 30 kilograms of meat, you get about 30 homemade pork and beef sausages.

Tips for cooking Homemade sausage:

The best time to prepare homemade sausage is in late autumn or early winter.

Store sausages in a dry, cool, and ventilated room by wrapping them. individually with foil or paper.

To save time, you can have the meat minced in the butcher's shop where you buy it.

You can season with spices such as ground cardamom, nutmeg, allspice, sugar, or others to prepare a sausage with different flavors and tastes.

Use beef and bacon or a mixture of beef and pork with bacon. Another option for making sausage is to cut the meat and bacon (if you use one) into large pieces, season with spices, then knead with your hands to taste even. Leave to mature for 24 hours. Then grind the minced meat, knead again and fill in the intestines. Pierce the sausages in several places to let the air out and let them dry.

No matter which sausage recipe you choose, it is sure to be delicious. When ready, cut into thin slices and serve as an appetizer for brandy, as tradition dictates.

Homemade Pork And Beef Sausage

CHAPTERS (Table Of Contents)

Necessary products for making home-made sausages:

How is homemade sausage prepared?

Tips for cooking Homemade sausage:

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