Ungru Sausages
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0
⏳ Time
45 minutes + 2 days
🥕 Ingredients
13
🍽️ Servings
8
Description
Ungru Sausages
Ingredients
- Veal Mince - 17 lbs
- Pork Blood - 4 lbs
- Spices - to taste
- Onion - 2 lbs
- Garlic - 3.5 oz
- Paprika - 3 tablespoons
- Champagne Vinegar - 0 fl oz
- Ground Black Pepper - 2 tablespoons
- Red Long Chili Peppers - 3 tablespoons
- Chopped Sage Leaves - 1.8 oz
- Chopped Sage Leaves - 1.8 oz
- Salt - 0.5 oz
- Lamb Casings - to taste
Step by Step guide
Step 1
For the spice mixture, combine all ingredients and simmer for about 20 minutes, then cool to 39°F.
Step 2
Prepare the sausages: grind the pork in a meat grinder, mix with the prepared minced meat, vinegar, and spices, then form sausages (about 200–250 g each) — stuff the casings using a special attachment on the meat grinder.
Step 3
Leave the prepared sausages in the refrigerator to mature for 1–2 days.
Step 4
After that, they can be fried or cooked in the oven.
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