Sausages with Paprika and Sun-Dried Tomatoes
Main Dishes | Bulgarian cuisine
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Sausage is a versatile dish that can be completely tailored to your taste. You can use any meat, spices, and herbs — for example, in England, they often like to add sage to pork sausages. John Smith makes them with mozzarella, truffles, sautéed mushrooms, pine nuts, and anything else that comes to mind.
Ingredients
- Beef - 24.7 oz
- Pork Blood - 24.7 oz
- Orange Bell Peppers - 1 piece
- Onion - 1 head
- Sun-Dried Tomatoes - 5 pieces
- Chili jam - 2 spoons
- Cilantro - 14.1 oz
- Lard - 7.1 oz
- Pork intestines - to taste
- Salt - 4 spoons
- Ground Black Pepper - 2 spoons
Step by Step guide
Step 1
Pass 700 grams of beef and the same amount of pork through a meat grinder. For the perfect fat-to-muscle ratio, pork shoulder is ideal. It's best to choose beef from the tender, lean cuts at the back. It's important that the meat, as well as all other ingredients, is cold: the meat grinder will warm them up mechanically.
Step 2
Wash and clean one red bell pepper. Remove the white membranes as they are not juicy enough. Chop the pepper into small cubes, but avoid chopping it too finely; the pieces should be noticeable in the finished sausage. Add the chopped paprika to the resulting filling.
Step 3
Chop one onion coarsely, place it in a blender, and blend until it turns into a smooth paste. This will help the onion distribute evenly throughout the meat. You can also chop the onion by hand, but make sure to cut it as finely as possible so that it becomes nearly imperceptible in the finished sausage. Add the onion to the meat mixture.
Step 4
Add 200 grams of bacon or soft lard to the meat and vegetables. The leaner the minced meat, the more fat you'll need to prevent the final dish from being too dry. Finely chop 5 sun-dried tomatoes and add them to the mixture as well. Also, include 2 teaspoons of chipotle chili paste. If you don't have that on hand, you can achieve spiciness with crushed garlic, chili powder, or anything else you prefer.
Step 5
Wash the cilantro, trim the roots and tough stems. Finely chop the remaining leaves and add them to the meat mixture. Season with salt and pepper, and mash with your hands until all the ingredients are well combined. It’s best to refrigerate the mixture to let it rest for one hour, or even better, two hours. To check if the seasoning is sufficient, you can quickly fry a small patty, and if needed, adjust the seasoning.
Step 6
Thoroughly rinse 3 meters of pork casings under running water. Attach the sausage stuffing tube to the meat grinder, making sure to remove the plate and knife. Slide the casing onto the tube, leaving about 10 centimeters hanging off the end. As you slowly push the meat mixture through the grinder, hold the casing and fill it with the mixture, leaving a 10-centimeter tail at the end. Repeat all the steps with the remaining casings.
Step 7
Shape the sausages to about 10 cm in length: pack the filling tightly to eliminate any excess air, leaving a space of about 2–3 cm in the middle. Twist the sections between them 5–6 times. If you have overstuffed the casing, you can simply pull out the excess from the ends and fry it up as a patty for a burger. Cut the casing into sausages.
Step 8
Place the sausages on a rack and put them in a preheated oven at 374°F. It's best to place a tray underneath the rack, as some fat will drip from the sausages. After about 15 minutes, when they are almost cooked, turn them over to ensure they brown evenly. The casing should become golden-brown and crispy. The total cooking time will be around twenty minutes.
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