Ingredients:

Pork – 1 kg (preferably a mix of shoulder and neck)

Lard – 200-250 g

Garlic – 5-6 cloves

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Salt – 20–22 g (approximately 1 level tablespoon)

Black pepper – 1 teaspoon

Sweet paprika – 1–2 teaspoons

Marjoram – 1 teaspoon

Ground coriander – ½ teaspoon

Ice water – 80–100 ml

Natural casing (pork intestine) – 1–1.5 m

You can also cook without casing, shaping “sausages” in aluminum foil.

Preparation:

Prepare the meat. Cut the meat and lard into pieces and grind them in a coarse meat grinder.

This will make the sausage juicier and firmer in texture.

Mix the ground meat. Add to the ground meat:

salt,

black pepper,

marjoram,

paprika,

coriander,

minced garlic.

Cover with ice water and mix well for 5 to 7 minutes, until the ground meat thickens and becomes homogeneous.

Refrigerate for 1 hour – the flavor will intensify.

Fill the casing
Wash the casing well in warm water. Using the attachment of a meat grinder or a simple funnel, begin to fill it slowly. Do not overfill the casing so that it does not burst.

Shape the sausages to the desired length.

Method 1 – Bake

This is the easiest and most reliable method.

Prick the sausage in several places with a toothpick.

Place on a baking sheet.

Bake at 180°C for 35 to 45 minutes.

This sausage will be very juicy and flavorful.

Method 2 – Fry + Sauté

Fry the sausage in a pan until golden brown.

Next, add 100 ml of water and cook with the lid closed over low heat for 15 to 20 minutes.

The sausage will be tender, with a texture similar to cooked and smoked sausage.

Method #3 – Steaming

Place the sausages in a steamer or grill over boiling water.

Cook for 30 minutes – ideal for those on a diet.

Done!

The sausage is incredibly juicy, aromatic, and flavorful.

Hot, it pairs perfectly with potatoes or bread, and cold, it’s ideal for sandwiches.