Homemade Krvavice Sausage

Ingredients

• 1 kg (2.2 lbs) pork meat, finely minced 1 kg (2.2 lbs) pork meat, finely minced
• 200 g (7 oz) bacon, finely minced 200 g (7 oz) bacon, finely minced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tbsp paprika 2 tbsp paprika
• 1 tsp black pepper 1 tsp black pepper
• 1 tsp marjoram 1 tsp marjoram
• 2 tsp salt 2 tsp salt
• Natural sausage casings Natural sausage casings

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the minced pork meat and bacon.
2. 2.
   Add the minced garlic, paprika, black pepper, marjoram, and salt to the bowl. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Soak the natural sausage casings in cold water for about 30 minutes to soften them.
4. 4.
   Rinse the casings thoroughly and then slide them onto a sausage stuffer or a piping bag.
5. 5.
   Stuff the casing with the meat mixture, making sure to remove any air pockets. Twist the sausage into desired lengths.
6. 6.
   Bring a large pot of water to a gentle simmer. Carefully place the sausages into the pot and cook for about 30 minutes.
7. 7.
   Once cooked, remove the sausages from the water and let them cool slightly before serving.
8. 8.
   Krvavice sausages can be enjoyed grilled, pan-fried, or baked. Serve them with sauerkraut, mashed potatoes, or crusty bread.

Treat your ingredients with care...

• Pork meat — Choose lean cuts of pork for a healthier option. Make sure to remove any excess fat before mincing.
• Bacon — Opt for high-quality bacon with a good balance of fat and meat for the best flavor.
• Natural sausage casings — Soaking the casings in water helps to remove any salt or preservatives. Rinse them thoroughly before using to ensure a clean and natural taste.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the meat mixture.
• Adjust the amount of spices according to your taste preferences. You can increase or decrease the paprika and black pepper for a milder or spicier sausage.
• To ensure the sausages cook evenly, prick them with a fork before boiling.
• If you don't have access to natural casings, you can shape the meat mixture into patties and cook them as sausage patties instead.
• Store any leftover sausages in the refrigerator for up to 3 days or freeze them for longer storage.

Serving advice

Serve the Krvavice sausages hot off the grill or pan-fried. They pair well with sauerkraut, mashed potatoes, or a fresh salad. Don't forget to provide mustard or horseradish sauce as condiments for an extra kick of flavor.

Presentation advice

Arrange the grilled or pan-fried Krvavice sausages on a platter, garnished with fresh herbs such as parsley or thyme. Serve them alongside the chosen side dishes for an appealing and appetizing presentation.