- 1,5 kg meat (pork and beef)
- 100-200 g salo
- 3-5 cloves of garlic
- 15-20 g ground black pepper
- ¼ tsp of sugar
- 1 tbsp starch
- 1-2 tbsp water
- 1-2 tbsp vegetable oil
- spices (of your choice)
- casings (2 meter length)
Cut pork and beef into pieces (0.5 – 0.7 cm each). Cut salo into cubes (0.3 – 0.5 cm each). Peel and squeeze garlic. Combine the meat with sugar, salt, garlic, pepper and spices. Then add starch and water. Put the pieces of salo at the end. Mix everything thoroughly.
Wash and peel casings. Stuff them tight with the meat mixture and tie the casings. Leave the sausages vertically for 1.5 – 2 hours. Make some little holes by the help of a needle in order to let the air pass and to prevent the sausages’ breaking during the cooking.
Then place the sausages in a dripping-pan and bake them in a fat at 200°C for 40-50 minutes. You can check if the sausages are ready by the help of the sharp wooden stick. If transparent or white juice appears, the sausages are ready. You should bake until they become golden brown and crisp roasted.
You can also boil the sausages in water or steam them. During the cooking you should give an eye to them in order not to let the sausages break.
You can serve them as appetizer or as a supplement to the main dish – whatever you like.
Enjoy your meal!
Tip! The cooked sausages are kept in enameled ware or glass-ware.