HOMEMADE SAUSAGES, ROASTED PORK, SAUSAGES SEEN AND TASTED IN SLOVAKIA, STREET FOOD

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: ground beef

Chicken breast is leaner, while ground beef is often less expensive.

hog casings

💰Cheaper: collagen casings

Collagen casings are easier to work with and more widely available.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: water

Apple cider vinegar adds acidity without alcohol, while water is a cost-effective substitute.

pork fat

🥗Healthier: olive oil

💰Cheaper: beef fat

Olive oil can reduce saturated fat, while beef fat is often cheaper than pork fat.

Prepare the hog casings by soaking them in water for 30 minutes.

Cut the pork shoulder and pork fat into small chunks for easier grinding.

Grind the pork shoulder and pork fat together using a meat grinder fitted with a coarse plate.

In a large bowl, combine the ground meat with garlic, salt, black pepper, paprika, fennel seeds, cayenne pepper, sage, thyme, and nutmeg.

Mix the spices into the meat until well incorporated, ensuring even distribution.

Add ice water and white wine to the meat mixture, continuing to mix until the mixture is sticky and cohesive.

Stuff the casings with the sausage mixture using a sausage stuffer, being careful not to overstuff.

Twist the sausages into links of desired size, tying off the ends securely.

Prick the sausages with a needle to release air pockets and prevent bursting during cooking.

Refrigerate the sausages for at least 12 hours to allow flavors to meld.

Cook the sausages by grilling, pan-frying, or baking until they reach an internal temperature of 160°F.

Let the sausages rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: