Horácká klobása

Last Updated on October 1, 2024

Smoked sausages prepared from lean pork shoulder, pork flank, lean beef front, water and spices.

Ingredients:

Range per 10 kg: 5 kg pound of skinless and boneless pork shoulder 3 kg of skinless pork flank 1.5 kg of lean prime beef 500 ml of water thinly sliced pork intestines Spices per kg of meat: 28 g of salting mix 7 g of sweet paprika 7 g of smoked garlic 7 g of salt 2 g hot peppers 1 g ground black pepper 0.5 g of sugar 0.2 g of cardamom

Procedure:

1. Gently grind the pre-salted beef front through a plate with 2 mm diameter holes
2. Cut the pre-salted pork flank and skinless pork shoulder into cubes about 1×1 cm
3. Mix the ground beef with water and spices into a well-binding joint
4. Add the diced hips and shoulder to the prepared beef joint and mix well
5. Leave the mixed meat mixture in the fridge for 24 hours, then stuff it into the pork intestines
6. Form sausages about 30 cm long, twist the sausage in half and close the ends of the sausages
7. Smoke in a heated smoker at 60-70 °C until golden brown (about 40-60 minutes) and then cook at 70-75 °C for about 15-20 minutes
8. Put the cooled sausages back into the smoker and dry them for three days with cold smoke.

Recommendation:

Preparation of pork casings for sausages:If you want to make smoked sausages, Spiš sausages, Spiš sausages or sausages for baking into dough, or wine or cream sausages at home, keep several metres of washed thin pork casings for this purpose on the day of slaughter. We do not cut them into short pieces as for liver, but soak them in cold drinking water after washing them properly and leave them to soak for 48 hours. After they have been soaked, wash them in cold water, squeeze them out, put them on a smooth board, on which you scrape them out with a scraper or a very dull knife in longitudinal strokes along the casing. Then rinse the casings in cold water, squeeze them and salt them heavily (coat them in salt). Put the casings thus salted into any container and leave them in the salt liquor until the sausages are made, which they will release on their own. The salting strengthens the walls of the casings and therefore they do not crack as much as freshly scraped casings. On the day of making the sausages, soak the casings in lukewarm water, then rinse them inside and squeeze them between your fingers. You can use the casings in this way for all kinds of sausages.

Note:

What else you should know – Finished sausages can be canned: We can absolutely fresh sausages on the day they were smoked, and preferably as soon as possible after smoking, while still hot. Prepare the sausages for canning so that their length matches the height of the jar (can), so that it is not necessary to cut the sausages as they will cook in these places. Place the sausages in the jars (cans), preferably so that they stand upright in the container (leave about 1,5 cm of space from the top edge), and cover them with a 3 % solution of salt (30 g of salt per 1 litre of water). Fill the tins completely with the salt solution, leaving 1 cm of free space in the jars; the sausages must be submerged. Secure the sausages with a thin wooden veneer (similar to the cucumbers in the jars) to prevent them from floating. Sterilise at 100 °C for 2 to 3 hours (2 hours is sufficient if the sausages are filled immediately after draining, almost hot). When properly sterilised, sausages in jars will last 3 months or more, in cans 1/2 year or more.