👩🍳 Instructions:
1. Prepare the Meat:
- Dice the pork and fat into small cubes or grind it coarsely.
- Chill all ingredients before mixing to help with binding.
2. Season Well:
- Combine meat with salt, both paprikas, garlic, pepper, and caraway if using.
- Mix thoroughly until the mixture becomes sticky and uniform.
3. Stuff into Casings:
- Fill natural hog casings using a sausage stuffer.
- Twist into links about 20–25 cm long and tie off.
4. Dry and Smoke:
- Let the sausages dry at room temperature (20–22°C / 68–72°F) for 1–2 days.
- Cold-smoke for 6–10 hours over beech or oak wood, or until a deep red color develops.
- Cure in a cool, dry place (12–15°C / 54–59°F) for 2–3 weeks until firm.
🍴 Serving:
- Slice and serve with bread, cheese, pickles, or as part of a charcuterie board.
- Also used in stews, bean dishes, or potato casseroles for added smoky depth.
Would you like a simplified version that doesn’t require curing or smoking?
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