Traditional recipes

Homemade sausages

Homemade sausages

Put the pork chops in a bowl of water and vinegar and leave them there for about half an hour;

Crush the garlic in a mortar together with the coriander seeds;

Then cut the meat and bacon into cubes;

Put the pieces of meat in the mincer;

Then season the meat with garlic, coriander, allspice, thyme, paprika and, of course, salt and pepper to taste;

Mix well for 10 minutes, gradually pouring the bone broth;

Take the pork mats out of the bowl and wash them under running water;

Put the mats in the sausage accessory;

Turn on the appliance at low speed and fill them with spicy meat;

Squeeze the mat and twist it depending on how big you want the sausages to be;

Let them dry in a cool place for at least 24 hours before preparing them. Do not cook them immediately because there is a great chance that they will crack.

I have here two sausages prepared 24 hours ago, which I will cook in the oven;

I will prick them in places, sprinkle them with a little oil and put them in a bowl, in the preheated oven at 170 degrees;

I take them out of the oven, line them with a few napkins and voila: they can be served with potatoes, mustard, beets or horseradish, pickles or whatever your heart desires;

Now you have something to impress your holiday friends with.



Ingredients Homemade sausages

3 kg minced pork (minced meat)
100 g of garlic
1 hand high salt
20 gr buoy
15-20 gr pepper
lemon salt, baking soda and a little vinegar for cleansing the intestines

Preparation Homemade sausages

  1. Minced meat it must have enough fat, do not just mince lean meat, about 2/3 meat and 1/3 fat to be in the composition.
  2. intestines used are the thin ones from pork or you can use ready-made intestines. The pork is shaved well with the back of the knife blade until all the contents are removed and then washed with hot water. Regardless of whether you use intestines bought or cleaned by you, the next step is to put them in warm water with a sachet of lemon salt, baking soda and a little vinegar to disinfect well and whiten.
  3. Crush the garlic cloves and place over the minced meat together with the salt. Knead well with your hands and then let the salt melt for about 15 minutes.
  4. Add the paprika and pepper and knead until smooth.
  5. Now taste the composition: take a piece of minced meat and put your tongue on it to feel how spicy it is. Depending on your taste, add more salt and pepper. But not paprika, too much paprika will make the sausages bitter!
  6. Prepare the sausage making machine by placing the special sausage filling tube at the end.
  7. Take a gut and pull it on the tube all the way. If it goes hard, blow into it!
  8. Make a healthy knot at the end. Put meat in the car and slowly crank to fill the intestines. It is good for someone to continuously fill the car and turn the crank and for someone to hold the sausage while it is formed so that it does not break. While the sausage is forming, roll it into a snail to make it easier to move at the end.
  9. When you reach the head of the intestine, stop cranking and make a healthy knot at the end. And the first sausage is ready!
    * if the intestine has holes and you see that the composition comes out, you stop at that point and make a knot, even if the sausage comes out short, resume with another intestine
  10. Repeat until the meat is done.
  11. Sausages can be eaten freshly fried or smoked.

3. Knead the meat with salt and garlic

6. And knead the meat well with the spices

7. Put the special sausage tube in the machine

8. Pull the intestine on the tube

10. Slowly fill the intestine with the prepared meat

11. Roll the sausage in the shape of a snail

12. We make a knot at the end

15. And grandma coordinated everything


Ingredients Homemade sausages

3 kg minced pork (minced meat)
100 g of garlic
1 hand high salt
20 gr buoy
15-20 gr pepper
lemon salt, baking soda and a little vinegar for cleansing the intestines

Preparation Homemade sausages

  1. Minced meat it must have enough fat, do not just mince lean meat, about 2/3 meat and 1/3 fat to be in the composition.
  2. intestines used are the thin ones from pork or you can use ready-made intestines. The pork is shaved well with the back of the knife blade until all the contents are removed and then washed with hot water. Regardless of whether you use intestines bought or cleaned by you, the next step is to put them in warm water with a sachet of lemon salt, baking soda and a little vinegar to disinfect well and whiten.
  3. Crush the garlic cloves and place over the minced meat together with the salt. Knead well with your hands and then let the salt melt for about 15 minutes.
  4. Add the paprika and pepper and knead until smooth.
  5. Now taste the composition: take a piece of minced meat and put your tongue on it to feel how spicy it is. Depending on your taste, add more salt and pepper. But not paprika, too much paprika will make the sausages bitter!
  6. Prepare the sausage making machine by placing the special sausage filling tube at the end.
  7. Take a gut and pull it on the tube all the way. If it goes hard, blow into it!
  8. Make a healthy knot at the end. Put meat in the car and slowly crank to fill the intestines. It is good for someone to continuously fill the car and turn the crank and for someone to hold the sausage while it is formed so that it does not break. While the sausage is forming, roll it into a snail to make it easier to move at the end.
  9. When you reach the head of the intestine, stop cranking and make a healthy knot at the end. And the first sausage is ready!
    * if the intestine has holes and you see that the composition comes out, you stop at that point and make a knot, even if the sausage comes out short, resume with another intestine
  10. Repeat until the meat is done.
  11. Sausages can be eaten freshly fried or smoked.

3. Knead the meat with salt and garlic

6. And knead the meat well with the spices

7. Put the special sausage tube in the machine

8. Pull the intestine on the tube

10. Slowly fill the intestine with the prepared meat

11. Roll the sausage in the shape of a snail

12. We make a knot at the end

15. And grandma coordinated everything


Chop the meat and mix with the garlic paste and the rest of the ingredients to taste.

Let the composition cool for a while then form the sausages.

It is attached to the form shredder, we roll the mats cleaned and washed well and we start to fill them.

It is tied at the end with string or we make a knot, let it dry for a while, then fry it or put it in the freezer.

Try this video recipe too


Homemade sausages

Homemade sausages the recipe that was my father's specialty, represents for me, every year, the greatest pleasure around Christmas, when it came to homemade dishes. My brother and mom disappeared from the kitchen when the sausages were being prepared, but I was always there and eager to help my dad. I had a lot of fun arranging fresh sausages on the plate. Every year we made different types of sausages, combinations of pork and beef, spicy mutton sausages, pork sausages, always seasoned with all kinds of spices.

And because there are very few days left until Christmas, I suggest homemade sausage recipe from a mixture of pork and beef, a little changed from my father's. Daddy always used pork bone soup for sausages, this time I made sausages with semi-dry white wine.

If you want some traditional sausages, use bone broth or water, if you like Italian sausages, try the recipe with white wine.

The Naumann NM 300 Tradition electric shredder was a great help to me. It is the first car that worked perfectly from the beginning. I say this because my old shredder had an unsharpened knife from the beginning. I had to sharpen it before chopping the meat, plus it couldn't handle the fat at all.

Homemade sausages & # 8211 Recipe ingredients

  • 1 Kg pork pulp
  • 300 g beef
  • 250 & # 8211 300 g bacon
  • 100 ml of bone broth or 100 ml of water or 100 ml of white wine
  • 5 cloves garlic
  • 2 tablespoons grated salt (33 g)
  • 6 g ground black pepper
  • 10 -12 g paprika
  • 4 g hot paprika

Homemade sausages & # 8211 Preparation

  • For starters, we clean the garlic cloves and put them through the grater with very small holes. Put the white wine / pork bone soup on the fire and heat it. Wine or soup should not be hot, but only well heated. Turn off the heat, put the garlic and salt in the wine / soup and cover the bowl with a lid or plastic food foil. We leave it covered for 1 hour, then we strain it.
  • Wash the mats under a stream of cold water, then put them in a bowl and cover them with warm water.
  • We cut the beef, pork and bacon into small pieces and chop them through the medium sieve of the mincer.

  • Season the meat with salt, pepper, sweet and hot paprika (the quantities in the recipe are approximate, you can use a larger or smaller amount of spices, depending on your taste).
  • We start to knead the meat, gradually adding the white wine / cold bone juice. The final composition must be well bound, like a paste.

  • Drain the mats and place them on the sausage accessory, greased with a little meat mixture.
  • We fill the mats with meat, (be careful not to fill them too much, nor too little) and then we portion the sausages in pieces of about 10 -14 cm (for portioning, & # 8222sugrugam & # 8221 the stuffed mats every 10 cm and then twist the sausages).
  • we homemade sausages on a stick and let them simmer in a cool, dry place for 24 hours. After emptying, if you don't want or can't smoke them, put them in vacuum bags in the freezer.

Homemade Sausage Recipe & # 8211 Tips

If you want, you can add more garlic and pepper to the sausage meat. If you like safer sausages, you can add about 1 teaspoon of thyme or 1 teaspoon of ground fennel seeds.


Chop the meat and mix with the garlic paste and the rest of the ingredients to taste.

Let the composition cool for a while then form the sausages.

It is attached to the form shredder, we roll the mats cleaned and washed well and we start to fill them.

It is tied at the end with string or we make a knot, let it dry for a while, then fry it or put it in the freezer.

Try this video recipe too


Traditional sausage recipe:

Traditional sausage ingredient:

6 kilograms of pork (meat), 10 meters of small intestines of pork, salt, thyme, paprika and 10 cloves of garlic.

Homemade sausage recipe. How to make the best traditional homemade sausages

Method of preparation: The pork is washed, chopped in the mincer and set aside. Prepare the spices: paprika, salt, thyme and clean the garlic. Pork intestines stretch and blow through them. Place a head of the mat on the funnel of the mincer, so that the mats are filled with meat. But be careful! Only put the sausage stuffing funnel on the mincer, not the cutting knives. Read more HERE


Method of preparation
The pork is washed, chopped in the mincer and set aside. Prepare the spices: paprika, salt, thyme and clean the garlic.

Pork intestines stretch and blow through them. Place a head of the mat on the funnel of the mincer, so that the mats are filled with meat. But be careful! Only put the sausage stuffing funnel on the mincer, not the cutting knives.

Grind the garlic, mix the meat with the paprika (1-2 teaspoons), salt (to taste) and thyme (to taste). At the end, add the garlic, then mix again and put a small amount of meat in the mincer. The sausages are stuffed. From time to time, the sausages return, so as not to break.


At the end, the sausages are given in the balcony or in the pantry, in a dry and cold place, ideal for the wind.
Then, they are fried in a pan, after which they can be served.

Homemade sausages are fried and served hot with sauerkraut, or they can be smoked.


Traditional homemade sausages ->

Granulated Garlic See more Buy Granulated Garlic See more Buy Granulated garlic Our offer See more Special spice for sausages See more Buy Granulated garlic 100 g

Traditional homemade sausages ->

Granulated Garlic See more Buy Granulated Garlic See more Buy Granulated garlic Our offer See more Special spice for sausages See more Buy Granulated garlic 100 g

Homemade sausages

Homemade sausages the recipe that was my father's specialty, represents for me, every year, the greatest pleasure around Christmas, when it came to homemade dishes. My brother and mom disappeared from the kitchen when the sausages were being prepared, but I was always there and eager to help my dad. I had a lot of fun arranging fresh sausages on the plate. Every year we made different types of sausages, combinations of pork and beef, spicy mutton sausages, pork sausages, always seasoned with all kinds of spices.

And because there are very few days left until Christmas, I suggest homemade sausage recipe from a mixture of pork and beef, a little changed from my father's. Daddy always used pork bone soup for sausages, this time I made sausages with semi-dry white wine.

If you want some traditional sausages, use bone broth or water, if you like Italian sausages, try the recipe with white wine.

The Naumann NM 300 Tradition electric shredder was a great help to me. It is the first car that worked perfectly from the beginning. I say this because my old shredder had an unsharpened knife from the beginning. I had to sharpen it before chopping the meat, plus it couldn't handle the fat at all.

Homemade sausages & # 8211 Recipe ingredients

  • 1 Kg pork pulp
  • 300 g beef
  • 250 & # 8211 300 g bacon
  • 100 ml of bone broth or 100 ml of water or 100 ml of white wine
  • 5 cloves garlic
  • 2 tablespoons grated salt (33 g)
  • 6 g ground black pepper
  • 10 -12 g paprika
  • 4 g hot paprika

Homemade sausages & # 8211 Preparation

  • For starters, we clean the garlic cloves and put them through the grater with very small holes. Put the white wine / pork bone soup on the fire and heat it. Wine or soup should not be hot, but only well heated. Turn off the heat, put the garlic and salt in the wine / soup and cover the bowl with a lid or plastic food foil. We leave it covered for 1 hour, then we strain it.
  • Wash the mats under a stream of cold water, then put them in a bowl and cover them with warm water.
  • We cut the beef, pork and bacon into small pieces and chop them through the medium sieve of the mincer.

  • Season the meat with salt, pepper, sweet and hot paprika (the quantities in the recipe are approximate, you can use a larger or smaller amount of spices, depending on your taste).
  • We start to knead the meat, gradually adding the white wine / cold bone juice. The final composition must be well bound, like a paste.

  • Drain the mats and place them on the sausage accessory, greased with a little meat mixture.
  • We fill the mats with meat, (be careful not to fill them too much, nor too little) and then we portion the sausages in pieces of about 10 -14 cm (for portioning, & # 8222sugrugam & # 8221 the stuffed mats every 10 cm and then twist the sausages).
  • we homemade sausages on a stick and let them simmer in a cool, dry place for 24 hours. After emptying, if you don't want or can't smoke them, put them in vacuum bags in the freezer.

Homemade Sausage Recipe & # 8211 Tips

If you want, you can add more garlic and pepper to the sausage meat. If you like more fragrant sausages, you can add about 1 teaspoon of thyme or 1 teaspoon of ground fennel seeds.