For sausages it is best to use pork from fattening pigs weighing over 130 kg. The meat should be cooled down for 48 hours.

Raw materials: (For 10 kg of sausage)

  1. Class I pork with fat content up to 5% – 4.0 kg
  2. Class II A pork with a fat content of up to 20 % – 3,0 kg
  3. Class II B pork with a fat content of up to 40 % – 2,0 kg
  4. Class III pork with tendinous meat with fat content up to 25% – 1.0 kg

Additions: 1. natural pepper – 0.04 kg

  1. Garlic – 0,03 kg
  2. Sugar – 0,02 kg
  3. Non iodized salt – 0.19 kg
  4. Natural intestines – ø 26 mm or 30 mm

Preparation: Uncured raw materials should be prepared as follows: Class I meat and minced in a wolf or mincer using a 20 mm mesh sieve (can also be cut with a knife into 20 mm x 20 mm pieces).

Class II meat is grinded on a sieve with a mesh diameter of 8 or 10 mm. We grind III class meat on a sieve with a mesh diameter of 3 mm and then we cut it with the addition of 0.5 kg of ice (for cuttering you can use e.g. thermomix type device). We use different grids, because lean meats minced on a large grid (or cut) will be more visible than those minced on a smaller grid of fatter parts, so that the sausage may appear lean.

The next activity will be mixing all classes of meat with salt and spices. It is commonly believed that products that have a 1.8% to 2% salt content are neither too salty nor too salty. After the seasoning, we mix the meat by hand until the sticky mass is gone from our hands. Then fill the intestines tightly, hang through sticks in sections of about 30 cm long.

Settle in a temperature not exceeding 30° for 3-5 hours.

Smoking: Smoke in rare smoke with the door of the SMOKER type smokehouse opened at 55° for 30 – 40 minutes. (so called further drying) Then, in dense smoke, close the door of the smokehouse at 70° for 60 minutes. The third phase is baking in thin smoke for 30 – 60 minutes. In the final phase of baking, we check by touching whether it gives off a swish. If so, it means that the sausage is baked. After cooling down to 16°C, the sausage should have a characteristic eye (grey spot) on its cross-section, because the salt alone was used for salting, not peclosols. If we use peclosols, the sausage will be pink in cross-section.

The best sausage is made from ham itself, the one of light color. It is necessary to cut off the tendons, soft fat and pieces of dark meat. This quite expensive sausage will be characterized by its light color, tenderness and juiciness.

It should be remembered that a sausage made from pork meat even slightly over-greased in fat will be tender. When you add beef or veal to it, it will become leaner, but it will lose its tenderness, become more elastic, better absorb water, so it will produce jelly in the stuffing or under the casing.

There is full freedom in making country sausages, not bound by any precise recipe that would regulate the amount of meat or spices. Every sausage maker is convinced that he made the best one.

Efficiency: 88 – 90 %