Homemade Pork Sausages

How to prepare homemade pork sausages

1. The ground meat should have enough fat - don't grind only lean meat. The mixture should be about 2/3 meat and 1/3 fat.
2. The casings used are thin pork intestines, or you can use store-bought casings. The pork intestines are scraped well with the back of a knife blade until all contents are removed, then washed with hot water. Whether you use purchased or home-cleaned casings, the next step is to soak them in warm water with a packet of citric acid, baking soda, and a little vinegar to properly disinfect and whiten them.
3. Crush the garlic cloves and add them to the ground meat along with the salt. Knead well with your hands, then let it rest for about 15 minutes to allow the salt to dissolve.
4. Add the paprika and pepper and knead again until homogeneous.
5. Now taste the mixture: take a small piece of the ground meat and touch your tongue to it to feel how seasoned it is. Depending on your taste, add more salt and pepper. But not more paprika - too much paprika will make the sausages bitter!
6. Prepare the sausage stuffer by attaching the special sausage stuffing tube at the end.
8. Take a casing and slide it onto the tube all the way to the end. If it's difficult, blow into it!
9. Tie a secure knot at the end. Put meat into the machine and slowly turn the crank to fill the casings. It's best to have one person continuously filling the machine and turning the crank while another holds the sausage as it forms to prevent tearing. As the sausage forms, coil it into a snail shape to make it easier to move at the end.
10. When you reach the end of the casing, stop turning the crank and tie a secure knot at the final end. And the first sausage is done!
    * if the casing has holes and you see the mixture coming out, stop at that point and tie a knot, even if the sausage turns out short; continue with another casing
11. Repeat until you finish all the meat.
12. The sausages can be eaten fresh and fried, or can be smoked.

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