Macedonian Sausage

Macedonian Sausage made from lamb, pork and ajvar paste.

Pork shoulder500 g1.10 lb
Lamb500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper4.0 g2 tsp
Cumin2.0 g1 tsp
Rosemary, ground0.5 g1/4 tsp
Garlic, minced10 g3 tsp
Ajvar paste, hot*60 g2 oz
Red wine30 ml1 oz fl
  1. Make marinade by dissolving salt and spices with wine.
  2. Grind meats through 1/4” (6 mm) plate.
  3. Mix ground meat with marinade and ajvar paste.
  4. Stuff into 32-36 mm hog casings forming 6” (15 cm) long links.
  5. Refrigerate.
  6. Fry or grill before serving.

* Ajvar, a part of Serbian cuisine, is made from roasted red bell peppers, garlic, eggplant and chili peppers. It can be sweet, medium hot or very hot.

Homemade ajvar pepper paste:

4 large red bell peppers
1 eggplant
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
7 cloves of garlic, minced
1/2 cup olive oil

Preheat oven to 246° C (475° F). Roast bell peppers and eggplant until blackened. Remove and cool. Discard all peels and seeds. Process all ingredients in a food processor until smooth.

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