Follow basic sausage preparation practices when making this sausage.
- Clean and sanitize all of your equipment.
- Chill your meat to below 35F
- Keep your meat and grinder parts very cold while grinding
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- Ceramic Kamado BBQ Grill
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI (for 15% off use discount code – 2guys )
- Sausage Pricker
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!
2 Guys & A Cooler Amazon Storefront
Easy and fun to make. If you like Garlic this is indeed the sausage for you. I fried two sausages and grilled two sausage. I actually preferred the fried method. The hot grill put a crispy char on the meat but there was a slight bitterness to it. I am assuming it was from charred Garlic bits??? Still pretty good though. Also, I used no-salt chicken bone broth because there wasn’t any no-salt beef bone broth at the store but frankly I couldn’t taste it. Speaking of taste all I could taste was salt and garlic and meat. The other spices were quite masked by the garlic but I am not complaining. The salt seemed more pronounced with the grilled method. Haven’t a clue as to why that is. I believe next time I will bump up the spices. By the way I used Calabrian Pepper rather than Cayenne pepper because that’s just what I had on hand. All in all a great little snack and worth the effort.
Nice recipe and pretty close to what I was eating back home. FYI, since you probably translated a Romanian recipe, the cumin is actually caraway. We rarely use cumin in our cuisine. As a second note, the music is definitely not Romanian, so you may want to change it. Love your website and almost all your recipes.
Thanks for the message. We have a saying over here, “You’ll love most of what we make” 😂