🐄 Traditional Romanian Beef Sausages

🔸 Ingredients (for ~5 kg of sausage mix)

5 kg ground beef (preferably with 15–20% fat content)

100 g garlic (crushed or finely minced)

100 g coarse salt

2 tbsp ground black pepper

2 tbsp sweet paprika (or smoked paprika for extra depth)

1 tbsp thyme (dried)

1 tsp allspice or nutmeg (optional, for warmth)

300 ml cold beef broth or ice water

Natural hog casings (cleaned and soaked)

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.

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.

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.

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!

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🐄 Traditional Romanian Beef Sausages

🔸 Ingredients (for ~5 kg of sausage mix)