House-smoked Pork Sausages Recipe
Authentic, handcrafted Romanian-style pork sausages, smoked in-house for deep, rich flavor and a satisfying, and full of old-world charm.
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Ingredients
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Meats
Spices and Seasonings
Casing
For Smoking
Method
Preparation
- 1
Prepare the Meat
Cut the pork shoulder and fatback into smaller pieces (about 1-inch cubes) and place them into a large mixing bowl.
- 2
Add Spices
Add minced garlic, salt, black pepper, paprika, thyme, caraway seeds, and cayenne pepper (if using) to the meat. Mix thoroughly to ensure the spices are evenly distributed.
- 3
Grind the Mixture
Using a meat grinder with a coarse plate, grind the seasoned meat mixture into a large bowl. If you prefer a finer texture, you can grind it twice.
- 4
Prepare the Casings
Rinse the natural hog casings under cold water to remove excess salt. Soak them in warm water for about 30 minutes to soften.
Stuffing and Smoking
- 5
Stuff the Sausages
Fit the hog casing onto the nozzle of the sausage stuffer. Stuff the casings with the ground meat mixture, being careful not to overstuff. Twist sausages into 15-20 cm links and tie off the ends.
- 6
Prepare the Smoker
Preheat your smoker to 90-100°C (195-210°F). Soak the wood chips in water for about 30 minutes, then drain.
- 7
Smoke the Sausages
Place the sausages in the smoker and add the drained wood chips. Smoke for about 2-3 hours, or until the internal temperature of the sausages reaches 70°C (160°F).
- 8
Cool and Store
Remove the sausages from the smoker and let them cool at room temperature. Once cooled, they can be stored in the refrigerator or frozen for future use.
