HOMEMADE PORK SAUSAGES WITH AROMATIC HERBS AND SPICES

This authentic recipe for pork sausages uses a flavorful blend of herbs and spices including paprika, oregano, fennel seeds, and chili. The pork shoulder and belly are carefully prepared and marinated overnight to develop rich aromas and tenderness. Stuffed into natural pork intestines, these sausages are perfect for grilling, pan-frying, or steaming.

🕒 Prep Time: Overnight marinating

🍳 Cook Time: 20-30 min
🍽️ Yields: About 3-4 kg sausages

Ingredients

1.5 kg pork shoulder, trimmed and cut into cubes
500 g pork belly, trimmed and cubed
2 tbsp (30 g) fine salt
1 tbsp heaping sweet paprika (15 g)
2 tbsp dried oregano
½ tbsp chili powder or hot paprika
½ tbsp freshly ground black pepper (5 g)
¼ tbsp whole coriander seeds
1 tsp dried rosemary
Generous pinch fennel seeds
3 large garlic cloves, crushed
100 ml dry red or white wine
3 natural pork casings (intestines)

Instructions

1. Prepare the Meat and Spices

Trim all tough bits, skin, and silver skin from the pork shoulder and belly cubes.
Grind all dry spices and salt (including fennel seeds and coriander) together using a coffee grinder or spice mill.
Combine the ground spice mix with the crushed garlic and pork cubes. Mix gently but thoroughly to coat all meat evenly.
Refrigerate overnight to allow flavors to penetrate and the meat to tenderize.

2. Prepare the Casings

Rinse the pork intestines several times in cold water to remove excess salt.
Soak in cold water with a small lid of vinegar and a pinch of baking soda. Refrigerate overnight.

3. Grind the Meat

Chill the sausage grinder parts (knife, plate, and any attachments) in the freezer for 30 minutes to prevent warming the meat.
Set up the grinder with an 8 mm plate and grind the meat quickly to maintain temperature.

4. Mix the Sausage Batter

Pour the cold wine and an additional 150 ml cold water over the ground meat.
Gently mix with a spatula—do not knead or overwork the meat.
Keep refrigerated until ready to stuff.

5. Taste and Adjust

Fry a small spoonful of the mixture in a skillet to check seasoning.
Adjust salt, spice, or herbs if needed, mixing lightly without overworking.

6. Stuff the Sausages

Attach the sausage stuffing tube to your grinder.
Thread an intestine onto the tube and tie a knot at one end.
Slowly fill the casing with the meat mixture, avoiding air pockets.
Twist the sausage every few centimeters, alternating twist directions (left, then right) to form links.
Tie off the end when done.

7. Store and Cook

Refrigerate sausages overnight to develop flavor.
Cook by grilling with steam, or pan-fry with a bit of oil and water. Cover and cook gently until water evaporates, then brown evenly by turning frequently.

💡 Tips

Keep all equipment and meat cold to ensure good texture.
Use natural pork casings for traditional flavor and snap.
Alternate twisting direction for uniform, stable links.
Slow cooking with moisture ensures juicy, tender sausages.

🎉 Perfect For

Romanian traditional meals
Grilling and pan-frying
Flavorful homemade sausages for gatherings

📝 Final Thoughts

Making your own pork sausages is a rewarding process that fills your kitchen with wonderful aromas and results in juicy, flavorful sausages packed with authentic spices. Perfect for any occasion and great with rustic sides.