Hello dear friends!
Winter is here for good!
And today I'm going to show you how to make your own homemade sausages!
I'll show you a simple recipe for sausage with leek from Karditsa.
A sausage from my hometown!
I want you to pay extra attention to the meet and fat proportion.
The leek will be the primary taste.
As for the spices and herbs
I'm going to use those that were traditionally used in villages back in the day.
Of course, there are many variations available,
but what matters most is that you make your own pure sausages
and that you enjoy it with your friends!
But always enjoy sensibly...
All in good measure!
So, if you'd like to make homemade sausages,
and also see some different ways of grilling them
then this is the video for you!
I would like you to comment down below,
your suggestions for grilling
and maybe even your sausage recipes!
Happy grilling everyone!!!
3 days ago...
250 g (8.8 oz) onion
finely chopped
750 g (26.5 oz) leek without the leaves
finely chopped
10 g (0.35 oz) black peppercorns
Bash in the mortar
90 g (3.2 oz) quality sea salt
Ideally, fleur de sel
90 g (3.2 oz) sea salt
(preferably fleur de sel)
1.5 g (0.05 oz) ground allspice
We mix for the allspice to blend into the other spices,
so that the flavors combine.
2 g (0.07 oz) oregano
freshly ground
2 g (0.07 oz) savory
also freshly ground
2 kg (4.41 lb) pork shoulder
1 kg (2.2 lb) pork leg
1kg (2.2 lb) pork neck
1/2 kg (1.1 lb) pork belly
1/2 kg (1.1 lb) lard (pork fat)
Add the spices
It's very important that the spices blend evenly into the meat.
That's why we add them gradually
and mix very well.
We gradually add  250 g (8.82 oz) cold water
and mix very well
The ground meat must also be very cold when we start kneading.
You 'll need a big bowl, like the one I use
because it's more convenient.
Refrigerate for at least 12 hours
The whole process is a ritual,
in which young Dimitris is being inducted.
One day he's going to make his own sausages,
to remember this very moment.
We'll be using natural intestine,
without any processing.
We just rinsed it very well.
I also have an assistant today
Dimitris is ready to turn the crank
Let's go Dimitris!
come on!
Wait a moment
wait to tie it
let's go
Bravo Dimitris!
Let's see 2-3 different ways of grilling
The coals light upside down,
from top to bottom
Use cotton dipped in alcohol for kindling
The coals are ready to start grilling the small sausages on spit.
We don't need to add ash, because sausages need stong heat to grill.
3 different grilling ways
I'm sure we'll end up with 3 different taste results.
And the 4th grilling way
On spinning grilling grate
Here we can also smoke it with some thyme.
Here we have slow grilling.
We put a whole sausage, without cutting into pieces,
so that its juices don't leak out of it.
It will be grilled slowly
and we're waiting to taste it!
Here are our 3 different ways of spit.
The fastest
is the middle one.
Sausage along with the spit.
And everything with just one move!
Here the middle one is almost ready!
The one that is skewered lengthwise.
Next will be ready the left one.
The one with the zigzag spit.
The last one to be ready is this one.
Because of the arrangement, it will be grilled slower.
But it'll have different taste.
Here we stil have a long way to go...
It'll take a lot of time...
But I'm sure it will be the best of all!
So! The middle one is done!
After 5-6 minutes the second one will be ready!
After 7-8 minutes the third spit is also ready!
This one is still going!
This grilling way
is the best, in my opinion...
But the grate must be full with sausages,
meaning it's best to grill for many people
so that it worths all this trouble...
Although the results will definitely repay you!
And some pork chops...
because I'm waiting for many pals!
It got dark! I have to turn on the lights...
Let's smoke one more time with thyme...
Only the thermometer can lead us correctly...
and we're ready!
It won't have the same color as a sausage grilled on a grilling grate,
or grilled close to the fire.
But it must be really juicy!
And the final result!
Cheers!
I used some amazing advice from this book by dear George Karagiannis.
