5kgground beef (preferably with 15–20% fat content)
100ggarlic (crushed or finely minced)
100gcoarse salt
2tbspground black pepper
2tbspsweet paprika (or smoked paprika for extra depth)
1tbspthyme (dried)
1tspallspice or nutmeg (optional, for warmth)
300mlcold beef broth or ice water
Natural hog casings (cleaned and soaked)
1
Season the meat
Place the ground beef in a large mixing bowl. Add garlic, salt, pepper, paprika, thyme, and optional spices. Pour in the cold broth or water gradually and knead the mixture thoroughly by hand for 10–15 minutes until it becomes sticky and uniform.
2
Prepare the casings
Rinse the hog casings well under cold water. Soak them in warm water with a splash of vinegar for 30 minutes to remove any odor and make them more elastic.
3
Stuff the sausages
Use a sausage stuffer or a meat grinder with a stuffing attachment. Slide the casing onto the nozzle, tie the end, and gently fill with the meat mixture. Twist into links every 15–20 cm (6–8 inches), depending on your preferred size.
4
Dry or cook
Hang the sausages in a cool, well-ventilated place for 24–48 hours to dry slightly.
You can smoke them for a traditional flavor or freeze them for later use.
Grill, fry, or bake them — they’re delicious any way!
Notes
🍽️ Serving Suggestions • Serve hot with polenta, mustard, and pickled vegetables • Pair with a cold beer or a glass of dry red wine 🍷 • Great for breakfast, lunch, or festive meals
Ingredients
🔸 Ingredients (for ~5 kg of sausage mix)
5kgground beef (preferably with 15–20% fat content)
100ggarlic (crushed or finely minced)
100gcoarse salt
2tbspground black pepper
2tbspsweet paprika (or smoked paprika for extra depth)
1tbspthyme (dried)
1tspallspice or nutmeg (optional, for warmth)
300mlcold beef broth or ice water
Natural hog casings (cleaned and soaked)
Directions
1
Season the meat
Place the ground beef in a large mixing bowl. Add garlic, salt, pepper, paprika, thyme, and optional spices. Pour in the cold broth or water gradually and knead the mixture thoroughly by hand for 10–15 minutes until it becomes sticky and uniform.
2
Prepare the casings
Rinse the hog casings well under cold water. Soak them in warm water with a splash of vinegar for 30 minutes to remove any odor and make them more elastic.
3
Stuff the sausages
Use a sausage stuffer or a meat grinder with a stuffing attachment. Slide the casing onto the nozzle, tie the end, and gently fill with the meat mixture. Twist into links every 15–20 cm (6–8 inches), depending on your preferred size.
4
Dry or cook
Hang the sausages in a cool, well-ventilated place for 24–48 hours to dry slightly.
You can smoke them for a traditional flavor or freeze them for later use.
Grill, fry, or bake them — they’re delicious any way!
Notes
🍽️ Serving Suggestions • Serve hot with polenta, mustard, and pickled vegetables • Pair with a cold beer or a glass of dry red wine 🍷 • Great for breakfast, lunch, or festive meals
AuthoradminCategoryAppetizers, Beef recipes, Romanian Cuisine
