Barbecue and campfire time favours the prepared. I wanted to surprise and shine with something new. Homemade sausages, almost healthy :))) were a hit. Try them and you'll be a star for a while !!!
Ingredients:
salted pork intestines
pork cubes for goulash 1/2 kg
beef cubes for goulash 1/2 kg
smoked boneless neck pork 1/2 kg
smoked bacon 1/4kg
garlic flank 1/4kg
boneless pork flank 1/4kg
Mixture of seasonings to marinate the meat: salt, pepper, red sweet paprika, Souvlaki and Gyros spice mix, grill marinade, barbecue whisky sauce, chilli-as needed and to taste.
Procedure:
Cut the meat into larger cubes and marinate for 24h-48h in the spice mix, leave the casings in a bowl of water for 3h before using as directed to make them easier to work with.
Grind the marinated meat in a meat grinder and can further season as needed. If we are going to smoke the sausages, use PRAGANDA salt.
Put the ring for filling the sausages on the processor and attach the casing, which we have fitted with a knot at one end. If we blow into the casing before putting it on, it will fit better. The size of the sausage is arbitrary, you just need to make the knot at the end again. I cooked the sausages for 25min , the water did not boil, just bubbled slightly from the bottom. What you can't eat right away, you can put in the freezer and eat later.
More on the web:
eshop.salente.eu/salente-romb...