Homemade Romanian Sausages (Cârnați de Casă) – Traditional Pork Sausages with Garlic and Spices
Ingredients
For the Meat Mixture:
For Preparing the Casings:
Instructions
-
Prepare the Meat:
- Dice the pork into small cubes and trim any skin or tough tissue.
- Place the diced pork into a large mixing bowl or tub.
- Add the ground beef (if using) and mix thoroughly with your hands.
- Refrigerate the mixture while preparing the other components.
-
Prepare the Casings:
- Rinse the salted pork casings under cold water to remove excess salt.
- In a separate bowl, mix the chopped onion with vinegar and add to the casings. Let them soak for 15 minutes — this step helps neutralize the smell.
- Rinse well again, then soak in warm water for another 30 minutes until soft and pliable.
-
Make the Garlic Paste (Mușdei):
- Peel and finely grate the garlic.
- Mix with salt and a bit of oil, mashing into a paste using the back of a spoon.
- Slowly add cold water to form a thin, garlicky brine.
-
Season the Meat:
- Remove meat from the fridge.
- Add salt, paprika, thyme, black pepper, and the prepared garlic brine.
- Mix everything very well by hand until fully combined and slightly sticky.
-
Stuff the Sausages:
- Fit a sausage stuffing attachment (or funnel) to your meat grinder.
- Carefully slide the casing onto the nozzle.
- Fill the casings with the meat mixture, making sure not to overstuff. Twist into desired lengths.
- Prick small holes with a needle to let out air bubbles if needed.
