How To Cook Homemade Beef Sausage With Thyme And Red Wine - Recipe

Author: Marko Balašević Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Homemade Beef Sausage With Thyme And Red Wine - Recipe

Learn how to cook "Homemade beef sausage with thyme and red wine". Delicious recipe.

Sudzhuk is a traditional meat product for the Bulgarian national cuisine. It is prepared from minced beef with spices. If desired, red wine can be added. Then mix well to absorb all the aromas and leave to stand covered with foil for 24 hours. The ground mixture is filled into pork intestines, tied with thread at both ends and allowed to dry for 10-14 days.

Required products :

900-950 grams of beef
1 1/2 tablespoons salt
1 1/2 tablespoons sugar
1 1/2 teaspoons ground black pepper
2 teaspoons ground red pepper
1 teaspoon thyme
150 milliliters of red wine
2 processed pork intestines (for stuffing)

Method of preparation :

Mince the meat using a meat grinder.

Add salt and sugar to the resulting minced meat.

Then add both types of pepper and thyme.

Pour 150 milliliters of red wine.

Knead thoroughly with your hands and cover the dish with plastic wrap.

Put the intestines in a bowl, fill them with water and if desired you can add 1 teaspoon of vinegar.

Put them together with the minced meat in the refrigerator for 24 hours.

When the specified time has elapsed, fill the sausages, using the mincer again, but this time with the appropriate nozzle.

Make sure there is no air left in the intestines. If you do allow it, punch a hole in these places.

Tie the sausages at both ends and hang in a dry and cool place, which is nice to be well ventilated.

Place a container under them to collect the juice.

After 3 days they will darken and then start running a rolling pin on their surface every day to give them shape.

10 days later the sausages will be ready for consumption.

Enjoy your meal!

How To Cook Homemade Beef Sausage With Thyme And Red Wine - Recipe

Related Articles