Sausages with paprika and sun-dried tomatoes
6 servings
45 minutes
Sausages with paprika and sun-dried tomatoes are a true gastronomic symbol of Bulgarian cuisine, rich in flavors and aromas. Their history traces back to traditional Bulgarian meat products where spices and natural ingredients play a key role. The combination of beef and pork creates a harmonious texture, while sweet Bulgarian pepper adds light juiciness and pleasant sweetness. Sun-dried tomatoes add richness, and chipotle chili paste provides a spicy kick. The sausages turn out juicy and aromatic, perfect for both baking and frying. They pair excellently with fresh vegetables, herbs, and traditional Bulgarian bread. This recipe is suitable for a cozy family dinner or festive gathering, adding a warm Mediterranean touch to the meal.
1
Pass 700 grams of beef and the same amount of pork through a meat grinder. The ideal ratio of fat to muscle mass is the pork shoulder. It's better to take beef from the rear part, not tough. It's important that the meat, as well as all ingredients, are cold: the meat grinder will heat them mechanically.
- Beef: 700 g
- Pork: 700 g
2
Wash and gut one red bell pepper. Remove the white membranes as they are not juicy enough. Chop the pepper into small cubes. Don't chop too finely; the pieces should be noticeable in the finished sausage. Add the ground paprika to the resulting minced meat.
- Red sweet pepper: 1 piece
3
Chop one onion coarsely, throw it in a blender, and blend. The onion should turn into a uniform paste so it distributes evenly in the meat. You can also chop the onion by hand, but it should be cut as finely as possible to be nearly invisible in the finished sausage. Add the onion to the minced meat.
- Onion: 1 head
4
Add 200 grams of lard or soft fat to the meat and vegetables. The leaner the mince, the more fat is needed to avoid a dry result. Finely chop 5 sun-dried tomatoes and add them to the mince. Also, add 2 teaspoons of chipotle chili paste. If it's not available, you can achieve spiciness with crushed garlic, chili powder, or anything else.
- Lard: 200 g
- Sun-dried tomatoes: 5 piece
- Chili paste: 2 teaspoons
5
Wash the cilantro, cut off the roots and tough stems. Finely chop the remaining leaves and add them to the minced meat. Season with salt and pepper, and knead by hand until all ingredients are mixed. It's better to refrigerate the minced meat to marinate for an hour, or even two. To check if the spices are enough, quickly fry a small patty, and if needed, add more seasoning.
- Coriander: 400 g
- Salt: 4 teaspoons
- Ground black pepper: 2 teaspoons
6
Rinse 3 meters of pig intestines well under running water. Attach the sausage nozzle to the meat grinder, remembering to remove the plate and knife. Put the intestine on it so that a 10 cm tip hangs down. Slowly push the minced meat through the grinder, holding the intestine and filling it with the meat, leaving a 10 cm tail. Repeat all the actions with the remaining intestines.
- Pork intestines: to taste
7
Form sausages about 10 cm long: pack the filling tightly to ensure no excess air remains, leaving 2-3 cm in the middle. Twist the gaps between them 5-6 times. If you overstuff the casing, you can simply pull out the excess from the ends and fry it into a patty for a burger. Cut the casing into sausages.
8
Place the sausages on a rack and send them to a preheated oven at 190 degrees. It's better to put a tray under the rack, as fat will drip from the sausages. After about 15 minutes, when they are almost ready, turn them over for even cooking. The casing should turn golden-brown and be crispy to the bite. This will take a total of twenty minutes.