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.
1
Cut the pork into 5 cm cubes.
- Pork neck (collar): 600 g
2
Do the same with the beef.
- Beef tenderloin: 500 g
3
Cut the fat into pieces about 3 cm.
- Salo (cured pork fat): 350 g
4
Chop the ingredients into minced meat.
- Pork neck (collar): 600 g
- Beef tenderloin: 500 g
- Salo (cured pork fat): 350 g
5
Season with dry adjika.
- Dry adjika (spice blend): 1 tablespoon
6
Add sumac.
- Sumac: 1 teaspoon
7
Add chili pepper.
- Chili powder: 1 teaspoon
8
To salt.
- Salt: to taste
9
Pour in the cream. Mix thoroughly.
- Whipping 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.
