Homemade smoked sausage

  • 6 kg neck of pork
  • 1/2 kg lard
  • 10-12 tsp. salt
  • 10-12 tsp. curing salt
  • 5-7 tsp. black pepper
  • 5 cloves of garlic
  • pork small intestines

Cut the meat into smaller chunks and mince it through a 10 mm mincer. Put the minced meat into an enamel bowl, add the seasoning and curing salt, mix thoroughly, and leave in a cool place for 24 hours. Add chopped garlic and 1.5-3 glasses of cooled boiled water to the meat mixture, knead until sticky. Fill the intestines with meat using a filler, or a special attachment for meat mincer.


Hang the raw sausage in the smoking chamber and dry it at a temperature of 30°C for about 60-90 minutes. Raise the temperature to 75°C, smoke for 3-5 hours to achieve 68-70oC inside the sausage, or till the sausage turns brown. In the final 30 minutes of smoking, raise the temperature to 80-90°C. The smoking time given in this recipe is only approximate and depends on many factors.

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