Zinkiv sausage

  • Cook Time
    4 hours
  • Serving
    6
  • Difficulty
    Hard

Ingredients

Zinkiv sausage: Directions

Step 1

Preheat oven to 160°C/325°F degrees.

Step 2

Cut the meat into approximately 0.5 to 1-inch (1-2 cm) cubes and put in a bowl.

Step 3

Season with salt, freshly ground pepper and crushed garlic. Carefully mix the ingredients for 10-15 minutes until the sausage mixture becomes denser.

Step 4

Add ice-cold water and mix thoroughly once again until the meat absorbs all liquid.

Step 5

Soak and rinse pork intestines. You can also get artificial sausage casings, but I prefer the natural hog casing (you can order intestines from a reputable butcher or at the farmer’s market).

Step 6

Cut the intestines into 40-60 cm / 15-25 inch segments and fill them with the sausage blend using a sausage stuffer. Make sure you fill the casing as tightly as possible and close the ends with kitchen twine.

Step 7

Rub the sausages with blood roast for 3 hours. In the early stages, remove the sausage from the oven every 20 minutes and rub with blood on both sides with a pastry brush. To make sure that the sausage turns the nice dark shade and doesn’t dry out, you’ll need to repeat this process 5-6 times.

Step 8

Serve the sausage fully cooled.

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