Homemade sausages with lard

8 servings

30 minutes

Homemade sausages with lard are a true gastronomic delight that embodies the traditions of home meat craftsmanship. Chopped pork and beef combined with aromatic lard create a juicy and rich texture, while the addition of dry adjika, sumac, and chili pepper adds a spicy kick. Cream contributes softness to the filling, making it more tender. Fried to a golden crust, these sausages have a rich, deep flavor that pairs perfectly with fresh vegetables. This dish can become the centerpiece of a cozy family dinner or an atmospheric gathering with friends, reminding us of the traditions of butchers from the past when every detail of the recipe mattered. Homemade sausages are not just food; they are an art passed down through generations.

Energy value per serving

• Calories: 806.4
• Proteins: 23.4g
• Fats: 79.2g
• Carbohydrates: 1.2g

Ingredients

• Pork neck: 600 g
• Beef tenderloin: 500 g
• Salo: 350 g
• Cream 33%: 150 ml
• Dry adjika: 1 tbsp
• Sumac: 1 tsp
• Ground chili pepper: 1 tsp
• Salt: to taste

Cooking steps

1. Cut the pork into 5 cm cubes.

   Required ingredients:

   • Pork neck: 600 g

2. Do the same with the beef.

   Required ingredients:

   • Beef tenderloin: 500 g

3. Cut the fat into pieces about 3 cm.

   Required ingredients:

   • Salo: 350 g

4. Chop the ingredients into minced meat.

   Required ingredients:

   • Pork neck: 600 g
   • Beef tenderloin: 500 g
   • Salo: 350 g

5. Season with dry adjika.

   Required ingredients:

   • Dry adjika: 1 tablespoon

6. Add sumac.

   Required ingredients:

   • Sumac: 1 teaspoon

7. Add chili pepper.

   Required ingredients:

   • Ground chili pepper: 1 teaspoon

8. To salt.

   Required ingredients:

   • Salt:  to taste

9. Pour in the cream. Mix thoroughly.

   Required ingredients:

   • Cream 33%: 150 ml

10. Use a special attachment for the meat grinder to form sausages.

11. Fry in vegetable oil until golden brown.

12. Serve with vegetables.