Meats and Sausages
Macedonian Sausage
Macedonian Sausage made from lamb, pork and ajvar paste.
| Meats | Metric | US |
|---|---|---|
| Pork shoulder | 500 g | 1.10 lb |
| Lamb | 500 g | 1.10 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 4.0 g | 2 tsp |
| Cumin | 2.0 g | 1 tsp |
| Rosemary, ground | 0.5 g | 1/4 tsp |
| Garlic, minced | 10 g | 3 tsp |
| Ajvar paste, hot* | 60 g | 2 oz |
| Red wine | 30 ml | 1 oz fl |
Instructions
- Make marinade by dissolving salt and spices with wine.
- Grind meats through 1/4” (6 mm) plate.
- Mix ground meat with marinade and ajvar paste.
- Stuff into 32-36 mm hog casings forming 6” (15 cm) long links.
- Refrigerate.
- Fry or grill before serving.
Notes
* 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 peppers1 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.
