Macedonian Sausage
This sausage originated from Macedonia in Serbia
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Release Date 20.03.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 6mm
Ingredients
Meat
- 500 g Pork Shoulder 70/30 (Lean/Fat)
- 500 g Lamb
Liquid
- 30 g Red Wine
Other
- 60 g Hot Ajvar Paste For home made Ajvar Paste see sauce section
Casings
- 1 m 32/34 Pork Casing
Herbs & Spices
- 18 g Table Salt
- 4 g Ground Black Pepper
- 2 g Cumin
- 0.5 g Crushed Rosemary
- 10 g Crushed Garlic
Instructions
Preparation
- Soak 1 m 32/34 Pork Casing in cold water for 30 minutes.
- Mix the 30 g Red Wine, 18 g Table Salt, 4 g Ground Black Pepper, 2 g Cumin, 0.5 g Crushed Rosemary & 10 g Crushed Garlic to form a paste.
Grinding
- Grind the 500 g Pork Shoulder & 500 g Lamb through the 6mm plate.
Mixing
- Mix the ground 500 g Pork Shoulder & 500 g Lamb with the 60 g Hot Ajvar Paste and spice marinade you created before. Mix till the sausage mix become sticky.
Filling
- Fill the sausage mix firm in to the 1 m 32/34 Pork Casing and form about 14 to 16cm links.
Storage
- Store in the refrigerator up to 3 days or freeze for later usage.
Instruction Video
Notes
This sausage you can grill or fry.
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INFORMATION
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Nutrition Facts
Macedonian Sausage
Based on
1000 g
Amount per 100g
Calories
190.12
% Daily Value*
Fat
13.95
g
21
%
Saturated Fat
5.86
g
37
%
Polyunsaturated Fat
1.17
g
Monounsaturated Fat
5.82
g
Cholesterol
56.94
mg
19
%
Sodium
751.18
mg
33
%
Potassium
229.70
mg
7
%
Carbohydrates
0.72
g
0
%
Fiber
0.16
g
1
%
Sugar
0.02
g
0
%
Protein
14.39
g
29
%
Vitamin A
8.21
IU
0
%
Vitamin C
0.62
mg
1
%
Calcium
18.97
mg
2
%
Iron
1.37
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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