Learn in this video how to make skinless sausages from scratch by using a yummy and easy grilled sausage recipe!
SUPER YUMMY homemade food recipe by www.homemaderecipesfromscratch.com! ENJOY IT! ?
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?
1) 2.5 kg /88 oz of minced beef
2) 1.5 kg/52 oz of minced pork
3) 2 garlic heads or to taste
4) salt and ground black pepper
5) 1 tbsp of dried thyme
6) 1 tbsp of allspice
7) 6 tbsp of sweet paprika (you can replace it totally or partly with spicy paprika)
8) 2 tbsp of food bicarbonate
9) 2×100 ml/3.5 fl oz of cold water
10) between 100-200 g/3.5-7 oz of pork lard at room temperature
1) put mincemeat into a large bowl
2) very finely chop or crush garlic, then add it to the bowl
3) season with salt and black pepper to taste (I recommend 2 tbsp of salt and 1 tbsp of black pepper)
4) flavor the skinless sausage by adding thyme and allspice
5) add paprika and food bicarbonate
6) add a little cold water and a quantity of pork lard depending on how fat is the minced meat, then combine ingredients very well by hand
7) cover the bowl with foil and put it into the fridge until the next day
8) add again some cold water and combine thoroughly the mince mixture
9) make sausages of the desired size (I recommend medium-sized sausages for optimal frying)
10) fry homemade skinless sausages in the oven or on the gas or coal grill until are evenly browned
Skinless sausages belong to the most popular food recipes in several East European and Balkan countries.
Cevapi or cevapcici are popular all over the Balkans and there are lots of recipes prepared with pork, beef, and sheep mince in different combinations.
These homemade skinless sausages are not based on a Serbian cevapi sausage recipe, as many would think, but on a Romanian mititei recipe.
Also, there are large differences between the used spices. However, the use of food bicarbonate is specific only to Romanian mititei or mici.
The most often-used spices include garlic, black pepper, and thyme, but you’ll find recipes that feature other flavors as well, just like this one.
Whichever is the used combination of ground meat and spices, Romanian skinless sausages are extremely delicious! This is the reason for which mititei are so popular throughout the country!
To get the best results there is very important to wait the next day to fry the sausages. In this way, the meat has enough time to combine with spices.
Also, it’s very important to make medium-sized sausages. If they are too large the core remains raw, while if they are too small the sausages will the burned and dry inside.
Another important thing when frying skinless sausages is to flip them often, especially when you grilling them on the coal.
The skinless sausages are usually served plain, just with mustard and bread, sometimes with ketchup or cold garlic sauce.
Needless to say, these sausages can be served with various side dishes such as fries, mashed potatoes, and so on.
You can fry the skinless sausage in the oven, but they are better when you roast them on the coal grill because of the smoky taste combined with the aromatic spices.
The most popular drink served with grilled skinless sausages is cold light or dark beer.
If you like more, beer can be replaced with wine or any non-alcoholic beverage.
Enjoy the homemade skinless sausages!
Read more about the Romanian grilled sausages called mititei here!