Traditional Bulgarian Home-Made Sausage (Домашна наденица)

Съставки

• Ground pork (80% lean, 20% fat)2 kg
• Pork casings (natural)5 meters
• Garlic, minced10 cloves
• Dried marjoram2 tbsp
• Black pepper, freshly ground1 tbsp
• Salt2 tbsp
• Water, cold100 ml

Стъпки

1. 1

   Rinse the pork casings thoroughly and soak them in cold water for at least 30 minutes.

2. 2

   In a large bowl, combine the ground pork, minced garlic, dried marjoram, salt, and black pepper.

3. 3

   Mix the ingredients well with your hands until everything is evenly distributed. Do not overmix.

4. 4

   Gradually add the cold water while continuing to mix, just enough to bind the mixture.

5. 5

   Prepare a sausage stuffer with a filling nozzle. Carefully thread a soaked casing onto the nozzle.

6. 6

   Stuff the meat mixture into the casing, ensuring it is firm but not too tight to prevent bursting during cooking. Leave about 10-15 cm of casing at the end.

7. 7

   Twist the stuffed casing into desired sausage lengths (e.g., 15-20 cm). Tie the ends securely with kitchen twine if needed.

8. 8

   Prick the sausages lightly with a needle to allow steam to escape during cooking.

9. 9

   The sausages can be cooked immediately by grilling, pan-frying, or baking, or they can be hung to dry for a few days before cooking.