Domace dimljene kobasice za prženje,pečenje,roštilj-Recept(Homemade smoked sausages-Recipe)

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: ground turkey

Chicken breast reduces fat content while maintaining protein.

hog casings

💰Cheaper: collagen casings

Collagen casings are easier to handle and widely available.

Prepare the meat mixture by cutting pork shoulder, pork fat, and other meats into small cubes.

Season the meat with garlic, black pepper, sweet paprika, hot paprika, salt, and sugar.

Let the seasoned meat rest in the refrigerator for 24 hours.

Blend the garlic with water to create a paste.

Grind the meat mixture using a meat grinder with a coarse plate.

Soak the hog casings in warm water to soften them.

Stuff the meat mixture into the hog casings, ensuring to remove air pockets by pressing.

Twist the sausages into links and tie off the ends securely.

Hang the sausages in a smoker to dry overnight.

Smoke the sausages for 6 to 8 hours over low heat.

Vacuum seal the sausages after smoking for storage.

Cooking Techniques

Equipment Needed

Spice Level: