First step is to grind meat in meat grinder. Pieces should be small, but not in paste-like form. If you don’t have meat grinder just ask your butcher to grind meat for you. Or buy minced meat. Just don’t use food processor because it will completely destroy meat texture.
Spread salt, pepper and paprika (both sweet and hot) over minced meat. In another bowl add garlic into boiling hot water and leave it to rest for fifteen minutes. Filter garlic out and pour hot water over minced meat with spices. Mix thoroughly.
After all spices are distributed evenly take a taste of meat. This step is quite necessary since hot paprika can vary from batch to batch. If it is not hot enough, just add hot paprika. During smoking sausage will loose quite a lot of water and hot paprika will surface so don’t go too wild.
Once you are satisfied with taste, fill casings (I usually use salted pig casings). You will need sausage stuffer for this step since consistency needs to be quite dense.
This sausage mix is intended for smoking and I would not recommend frying it. However, if you wish instant results, you can cook it with water on medium fire for fifteen minutes.
- 7.5 kg of minced pork
- 2.5 kg of minced beef
- 20 dkg of salt
- 2 dkg of black pepper
- 2.5 dkg of minced hot paprika
- 25 dkg of minced sweet paprika
- 25 dkg of garlic