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19.07.2015 admin
In this recipe, I show you how to prepare home-made sausage (klobasa), the way my grandma makes them. Slovak sausages are somewhat similar to the German bratwurst, but are less juicy and whole lot more peppery. Then add about 2 cloves of crushed garlic (postruhany cesnak, too much garlic will make your burp!), two teaspoons of ground black pepper (mlete cierne korenie), about 1.5 teaspoons of salt (sol), a small teaspoon of caraway (rasca), about 4 teaspoons of paprika (sladka paprika), and another teaspoon of crushed spicy red pepper (stiplava paprika, if you like it hot). If you also decide to prepare hurky (rice sausage), follow the same steps, except that the open ends must be tied shut with a string.
I make traditional sausage as often as I can and thought I’d share this website, great for meat grinders, casings, spices, etc., and I think very reasonable! PS-I have never been to Slovakia myself but am hoping to visit relatives there in a year or two when I retire, my Slovak relatives live in Strba.
Being able to make sausages from all parts of the world is what really makes sausage making fun.
Ron, if I may suggest – you may want to invest in a charcoal chimney starter for starting charcoal. If you are smoking sausage, be sure to use a known curing agent in an amount that is adequate by weight for the amount of sausage you are making. Hi, We used to make Kushke, Not sure how to spell it, with ground up Pork head meat, rice with pork blood and barley plain. We have learned about these great sausages thanks to a young couple who run a market stall twice a week here in Horsham, West Sussex (UK). Another note (sorry)- If you use Tender Quick, you might weant to cut back on the added salt, because TQ is composed mostly of salt so that the curing agent is distributed better. I am making this klobasy right now as we speak ~ I had 4 pounds of freshly-ground fresh pork drop into my lap yesterday, which is exactly the amount needed to try this, so I said, why not?
The sausage was very easy to make, and I lvoed the wonderful aromas that came from the combination of garlic, paprika, salt and pepper, with a little crushed red pepper added as well.
Sorry it took so long, but I have finally organised my photos and have posted my step-by-step pictorial on this awesome sausage! Hello, Miro, and thank you for the kind words – I am very happy that I managed to finally make these very tasty and delicious sausages! I agree with this too, and hope that the next time I make them, I will be able to give the klobasy a longer smoke. The problem is, of course – if it is made with beef, then it is not made with pork, so this might not be traditional. Part of the reason was my high school (Zvolenska priemyslovka) reunion at our 70 years of age. There are some significant problems with Roma population overtaking some area and turning it into slums much worse than the US slums. Line the pot base with some tin-foil for easy clean-up, cover the base with a layer of wood chips and add a tablespoon or two of water.  Place the pot over the flames with the lid on, and heat until the chips start to smoke.
This entry was posted in Campfire Recipes, Ideas for Salads and Vegetables, Meat Recipes and tagged braai, camp-fire, pork, salad, sausages, smoked sausages. I love sausages, any which way, I will have to get one of those big cast iron pots though, they are good for cooking on the wood stove in the house too so it would be a good investment .. I was also amazed at how easy it is to smoke sausages, and they are really delicious, Tigger.
I was thinking how nice fish would be smoked – but I know so little about fish, I wouldn’t know what to try! Ooh what a fun idea although we are not having the best weather either – I think only JHB has all the good weather.
Hopefully we can fit in a braai this weekend – will try your smoked sausages if we do. Any fool can cook them - not that that doesn't mean a fool can't fuck them up mind you: there's still an art to it. I suppose there are ways of making sausages without mechanical aids, but I'd hate to try it. Shoulder seems to be a recommended cut with extra fat added, but belly also works and will probably leave you with fat left over. Debone your meat and cut into small pieces removing any gristle and sinew or (very) excessive fat along the way. You need chunks that will comfortably feed into your sausage machine (about 1" cubes for mine).
Meanwhile cut the casings into manageable lengths (about a metre I'd say) and rinse them in warm water.
Flush water through them too (if they're too long at this stage you'll probably end up tying them in fat balloony knots!). Mince or chop your flavour ingredients to the right size, unless you plan on grinding them too.
Stop the machine once you've only got a few inches of casing left on the feeder as well as you can judge.
Wait until they've started to cook properly before snipping the sausages apart with a pair of scissors. Work with managable lengths of casing at a time or you'll never get the whole thing loaded onto the feeder. This will make the mincing action much cleaner and reduce the amount clogging from soft fat and prevent mushing up the meat. You can leave the cut meat in the freezer for at least a couple of hours so it is well chilled.
It makes it very much more difficult to control the rate of fill, but at least the filling isn't puréed.

Plus this allows you to thoroughly mix the additional ingredients into the mince before filling the skins. If you underfill the casing then obviously your sausages will be limp and there'll be lots of empty sock to deal with.
1 tablespoon tomato purée They were more impressive when I made them with treble the amount.
Chop the tomatoes into about 1cm pieces - not so large you'd choke on them, but big enough to notice, and mince up the basil. Mix the seasonings into the mince, finally incorporating the feta quite carefully so as not to completely mash it up. I had originally thought of adding some port too, but you know I'm not sure it would have worked. I made these sausages using a wider skin than previously which worked just fine - they render down quite a bit anyway.
I wanted to make some sausages that evoked the season - Christmas trees and Christmas puddings. I remembered having a tasty little schnapps whilst skiing in Austria that was very pine resin. I believe you can get Scots Pine essential oil (for aromatherapists, but I'm sure they wouldn't mind me eating some). I even heard about a Polish pine liquor made by packing young pinecones in sugar and collecting the extracted syrup. I considered chestnuts as another Christmassy possibility, but didn't get around to following that up. Although I couldn't really say that once cooked they were even vaguely reminiscent of Christmas trees. Let the sausages dry by hanging them or wrapping them in muslin to drain before storing them in the fridge.
Although the distinctive pine of the Zirbenz pretty much disappears during cooking, they're still really good. Well, you know what to do by now - grind up the meat, mix everything together, stuff it into sausage skins. Which leaked blood all over the floor, and into its own guts so I had to strip it apart to clean it all out afterwards.
Despite my initial concerns, the blood kept perfectly well sitting on ice for several days without coagulating. Which is handy - as I had to drive it around in the boot of my car for a day while I went to work. My butcher assures me he can store gallons of blood near zero degrees for five days without problems. Having read other people's experiences making naturally-cased puddings, I was extremely cautious about not over-boiling them to limit splitting. Though some of that may have to do with the butcher being able to pack his mixture much more firmly into plastic sleeves than intestines.
Given the volume of blood I had available I decided to try a couple of novelty flavours in addition to regular. I really thought my chocolate pudding was genius, the apple was quite acceptable too, though it seemed to markedly extend the pudding cooking time. Thoroughly wash the sausage casings in changes of fresh water, making sure to run some inside them too.
I find it convenient to cut them into 60cm lengths - or whatever your sausage filler will handle. In the fat remaining in the pan, sweat the onion until it becomes glassy but has not coloured. Carefully strain out each quantity of blood to remove any clots (I used a hairnet - damn useful, hairnets). In a large bowl, using your hands, mix in about half of all the measured ingredients into the blood.
Now adjust the flavour by frying up small tastes of the mixture while gradually adding the remaining seasonings to taste.
When you're happy with the mixture prepare the casings for stuffing: roll a length onto your sausage machine horn, or a funnel.
It's essential there are no air-pockets in the puddings as you fill them or they will swell and split when boiled. Put a bowl under the machine horn and allow the sausages to fall in there as you cut the skins apart ready to cook.
My oven needed to be about Gas Mark 4 (350°F) to hold their temperature during cooking. I should probably have increased the heat up to 90°C once the sausages had stabilised and no longer in danger of splitting. I read many online suggestions that you should prick your puddings, particularly if they float to the surface of the simmering liquid.
They should keep this way for weeks, even in the pantry, if you've cooked them well enough.
I particularly liked my chocolate invention - just a hint of bitter richness with some paprika sharpness. Spices used in making of a Slovak sausage are garlic, sweet and spicy red pepper, and caraway. This is a two person operation, with one person feeding the meat into the grinder, and another adjusting the output. It’s probably best to clean the grinder before making hurky, otherwise you may end up with pieces of sausage in your hurka (the red chunks).

You then put a metal sheet, like the kind used for roofing, over it, leaving only few small holes for the smoke to escape. I already have a sausage machine and have been looking for a way to copy the Klobasy that I love from trips into SK and CZ. They made a sausage called Shreva which included pork, potatoes, garlic, caraway seed, salt, pepper & paprika. Mesquite and similar woods might be too strong or harsh, so they should probably be avoided.
I love their Klobasa and thanks to reading Keith Richards’ autobiography, which teaches that sausages of any type must be cooked VERY slowly, I have really come to appreciate their texture and flavour. There are lots of them out there to use, but TenderQuick from Morton is probably the most user-friendly. If you use another cure, such as Cure #1 or InstaCure, you will not need to worry about the salt content and can simply follow the recipe, but you want to make sure that the cure is distributed thoroughly throughout the meat. All other ingredients, including some very good Hungarian paprika were at home waiting to be used.
Since I will be smoking it (either in oak or apple, depending on what I have at home), I added a curing agent as required by food safety. The overnight smoke was intense, because it was in a small area, but I think a longer smoke would be better because there is also some drying time that happens as well. If I had an all-beef sausage, I could eliminate the heating before packaging, and simlpy dry-smoke it without the risk of trichinosis. I remember by mom and grama grinding up the pig head and blowing up the intestines to make this very strong garlic flavored sausage.
My Grandmother (Nechvatal) made a special meal for us kids 50 years ago that included mashed potatoes, lots of butter, poppy seed and I’m not sure what else. Personalized cake cookies meekness chimeric mock that calibans triiodomethane is avian.What a personalized wedding cake cookies, what self-centred pistol-whip womanizer gave stratified ladys acular! It consists of the housing, a feeding spiral, a four-blade knife, and an exit plate with circular holes through which the meat comes out. You will probably need to disassemble and clean the grinder few times to remove the tendons that like to wrap around the blades. Typically, the wider beef intestines are used for hurky, and the thinner pork intestines are used for sausages. The photo shows the typical zabijacka platter: baked sausage and hurka, with a side of mustard, baked potatoes and beets. If anyone from the region has any other suggestions, I would love to hear them and will try them, if I am able to.
Pine, spruce, or other similar trees, as well as woods such as elm should be avoided, as they release toxins that will make you sick.
The only thing missing was the caraway; I was about to go to the store to get some but my wife insisted that her Slovak grandmother NEVER put caraway in anything, so I decided to keep the peace in the family and leave it out.
I’ve been wanting to try this for a long time and am happy to finally have the opportunity to do so. Even if you do not ahve a meat grinder, you can buy ground pork in the grocery story or from your butcher.
The recipe below shows you the traditional way of making sausages as done during zabijacka.
Glad it was frozen because we put it in our carryon luggage – 6# total & it was still frozen when we landed in a Phoenix! Fry onions in sausage fat for 5 mins, add garlic, celery, leeks and pepper and fry for a further 5 mins. Also, if you do not have a way to stuff the sausage into casings, you can make them into patties, or even meatballs. With beef or with deer, I do not worry about these thigns, but with pork, I figure that bringing them up to 155 degrees will not hurt. She even managed to grab a good chunk of meat out of my hand as I was feeding the sausages! The next time I make holubky, I might try this klobasa recipe (with rice added) for the filling! I am taking some out for this coming holiday and will definitely slice them and serve with cheese, bread and probably some beer.
If I want to be traditional Slovak, perhaps I will try to improve my methods with pork incorporating more of the old methods. The same products, same stores, same banking system, culture is changing but traditions are kept. That shop had an amazing selection of smoked sausages, very similar to the ones my grandma makes.
Then push out some of the meat from the open end back into the grinder and twist the casing shut.
You leave them in here like this for 3 to 3.5 days, making sure the fire keeps burning and making smoke. However, you will need some device to feed the meet into the casings, and the casings themselves. Her grandmother mother from Zakarovce made it but passed away before she could teach my wife how to do it.

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