Macedonian Sausage | Celebrate Sausage S06E16

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is less expensive.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds brightness, while apple cider vinegar is often cheaper.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili offers a different flavor profile, while black pepper is more commonly available.

Start by making the Ivar paste using bell pepper and eggplant

Roast 2 pounds of bell pepper and 1 pound of eggplant at 420-450 degrees until soft and blackened

Cover roasted vegetables with cling film and let sweat for 30 minutes

Roast 20 cloves of garlic in olive oil at 400 degrees for 30 minutes

Peel the skin off the bell peppers and remove seeds

Scrape the meaty center out of the eggplant

Grind the roasted bell pepper, eggplant, and garlic together

Heat olive oil in a preheated cast iron skillet over medium-high heat

Add the ground mixture to the skillet and cook for 5-10 minutes until drier

Season the Ivar paste with salt, black pepper, cayenne pepper, and red chili flakes to taste

Add a touch of red wine vinegar for acidity and mix well

Prepare the sausage body using a combination of lamb and pork shoulder, along with pork back fat

Cut the meat into small pieces and freeze until below 34°F

Grind the meat using a number 12 grinder

Mix in spices: salt, pepper, cumin, smoked paprika, rosemary, minced garlic, savor ye, and 15 milliliters of wine

Add potato starch as a binder and 50 grams of Ivar paste

Cooking Techniques

Equipment Needed

Spice Level: