Homemade sausages

Todays show continues our holiday series, bringing you traditional recipes left down from generation to generation in the countryside. Most of them involve pork, because pigs are the main source of animal protein in the peasant household in most of Romania. The defining pork product is sausage, which is on every table for the holidays. That is the reason for which so many Romanians make their own sausages at home, and this is one of the versions of sausage making used in homes all over the country.

Radio România, 24.12.2017, 13:59

Todays show continues our holiday series, bringing you traditional recipes left down from generation to generation in the countryside. Most of them involve pork, because pigs are the main source of animal protein in the peasant household in most of Romania. The defining pork product is sausage, which is on every table for the holidays. That is the reason for which so many Romanians make their own sausages at home, and this is one of the versions of sausage making used in homes all over the country.

The typical Romanian sausage is made with one and a half kilo of fatty pork, two meters of natural pork casing, two heads of garlic, a couple of tablespoons of salt, black pepper to taste, a tablespoon of paprika, a cup of bone stock, and one tablespoon of thyme. The best meat is the fatty kind, such as belly, butt or neck. If you feel the mix is too lean, you can add some smoked fatback. First, clean the casings thoroughly, removing any extra fat with the back of a knife. Blow into the casing to make sure it is free of ruptures. Mince the meat, but make sure it is not too finely minced. Crush the garlic to a paste, and then mix with a bit less than half a cup of the stock and leave the mixture to rest for 10 minutes, then strain through a piece of cheesecloth.

Mix the liquid with the meat and the spices. Knead well, adding gradually the liquid, until you have a soft mix. Place the special sausage fixture on your meat grinder, and roll the casing onto it. Put the meat mixture through the grinder, filling the casing gently. Once every half foot or so, twist the casing to separate individual sausages. After the entire casing is filled, cut any excess, then hang in a cellar or kitchen closet overnight to complete the process.

If you want to have them throughout the rest of the year, the best option is to smoke them. The best thing about them is that you can cook them in a wide variety of ways, from frying in a pan to grilling them on an open range. They can be served with an equally varied choice of side dishes, from cabbage and beans to mashed potatoes.

Enjoy!