Slovak sausages are a staple in traditional cuisine, especially in Slovakia where they are often enjoyed at family gatherings and festivals.
These delicious sausages can be found in numerous restaurants throughout the country, each with its own unique spin on the procedure. However, there is nothing quite like making your own sausage from scratch, using fresh ingredients and traditional techniques.
In this article, we will guide you through an easy and authentic process for making Slovak sausages that are sure to impress your friends and family. So why not bring a taste of Slovakia into your own kitchen and recreate the flavors of a traditional Slovak restaurant at home? Let’s get started!
What is Slovak Sausage?
Slovak sausage, also known as klobása or párok, is a type of smoked pork sausage originating from Slovakia.
It is made from a combination of potatoes, onions, herbs and spices, and either beef or pork meat. The texture of the sausage is unique due to the addition of potatoes, which also adds moisture and helps bind the ingredients together.
Slovak sausages are typically grilled, smoked, or pan-fried and can be served as a main dish or used in various dishes. They are often enjoyed with mustard, horseradish, or other condiments for added taste and texture.
Why You’ll Love This Slovak Sausage?
- One of the main reasons to love this Slovak sausage is that it’s easy to make and requires only simple ingredients that are readily available in most grocery stores. You don’t need any special equipment for cooking the sausages.
- Not only is this easy, but it also produces delicious, flavorful sausages that are sure to impress. The combination of ingredients creates a well-balanced flavor profile with a unique texture. Plus, the added bacon adds an extra layer of smokiness and richness.
- Another reason is it’s cost-effective. Making your own sausages at home can be much more affordable than buying them from a store or restaurant. You can make a large batch of sausages to enjoy over multiple meals or freeze them for later use.
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The Ingredients
- Potatoes: The star ingredient in these sausages is potatoes, which give the sausage a unique texture and flavor.
- Onions: Grated onions add a hint of sweetness to balance out the savory flavors.
- Herbs and Seasonings: Dried peppermint and marjoram add a burst of freshness, while salt and black pepper bring depth of flavor.
- Pork Shoulder or Boston Butt: These cuts of pork are perfect for sausage making as they have the right balance of lean meat and fat.
- Bacon: Diced bacon adds extra richness and smokiness to the sausages.
- Beef or Hog Casings: These casings can be found in most specialty grocery stores and are essential for shaping and cooking the sausages.
Step by Step Instructions
Step 1
Prepare the Potatoes
- Peel and quarter 20 pounds of potatoes.
- Place them in a large pot and cover with water.
- Bring to a boil and cook until fork-tender, about 15 minutes.
- Drain the potatoes and let them cool.
Step 2
Mix the Ingredients
- Grate four onions into a large mixing bowl.
- Add 2 tsp of dried peppermint, 4 tbsp of salt, and 2 tsp of dried marjoram to the grated onions.
- Mix well with your hands.
Step 3
Add Meat
- Cut the pork shoulder or Boston butt into small cubes.
- Add them to the onion mixture.
- Mix everything together until well combined.
Step 4
Add Potatoes and Bacon
- Cut the cooled potatoes into small cubes.
- Add them to the meat and onion mixture.
- Mix well with your hands.
- Lastly, add in the diced bacon and mix until evenly distributed.
Step 5
Sausage Stuffing
- Set up your sausage stuffing machine according to the manufacturer’s instructions.
- Place casings onto the nozzle and begin stuffing the sausage mixture into them.
- Twist or tie off the casings at desired lengths to form individual sausages.
Step 6
Cooking Sausages
- To cook, heat a large skillet over medium-high heat with a small amount of oil.
- Cook sausages until browned on all sides, about 10-15 minutes.
Notes
- For a spicier version, add red pepper flakes or cayenne pepper to the sausage mixture.
- It is important to refrigerate the casings before using them as they are easier to handle and less likely to rip.
- These sausages can also be grilled or baked in the oven for a healthier option.
Nutrition Information
How to store Slovak Sausage?
To store the sausages, place them in an airtight container or wrap them tightly in aluminum foil. Keep them in the refrigerator for up to 3-4 days.
You can also freeze the sausages for longer storage, up to 3 months. To defrost, place them in the refrigerator overnight before cooking.
It is also important to note that cooked sausages should not be left at room temperature for more than 2 hours to prevent bacteria growth. Always make sure to refrigerate or freeze them promptly after cooking and serving.
Variations
Here are some variations to try with this Slovak sausage:
- Add different herbs and spices, such as smoked paprika or thyme.
- Use different types of meat like chicken or veal instead of pork.
- Make vegetarian sausages by substituting the meat with cooked lentils or beans.
- Experiment with different types of vegetables like carrots or zucchini, for added flavor and nutrition.
- Skip the bacon or replace it with diced smoked tofu for a vegetarian option.
Slovak Sausage Recipes
Equipment
- A Pot
- Skillet
- sausage stuffing Machine
Ingredients
- 20 pounds of potatoes peeled and quartered
- 4 onions grated
- 1 tsp dried peppermint
- 80 feet of hog casings well-rinsed and refrigerated
- 2 tsp dried marjoram to taste
- 4 tbsp salt
- 2 lb pork shoulder pork butt, or Boston butt, boneless
- 2 tsp ground black pepper
- 1 lb bacon diced
Instructions
- Firstly, begin by peeling and quartering the potatoes. Next, plop them into a large pot and cover them with water. Bring it to a boil over medium-high heat and cook until fork-tender which should take approximately 15 minutes. Once done, drain the potatoes and let them cool.
- While the potatoes are cooling down, grate onions into a large mixing bowl and add in dried peppermint, salt, and dried marjoram. Mix well with your bare hands until all ingredients are evenly distributed.
- The star of the show, pork shoulder or Boston butt, should be cut into small cubes and added to the onion mixture. Mix everything together until well combined.
- Now it’s time to add in the potatoes that have been cooled and cubed. Incorporate them into the meat and onion mixture by using your bare hands again. Lastly, add in the diced bacon and mix until everything is evenly distributed.
- Prepare your sausage stuffing machine according to the manufacturer’s instructions. Place casings onto the nozzle and begin stuffing the mouthwatering sausage mixture into them. Once filled to desired lengths, twist or tie off the casings to form individual sausages.
- Heat a large skillet over medium-high heat with a small amount of oil. Place the sausages in the skillet and cook until they are browned on all sides, which should take 10-15 minutes. Your traditional Slovak sausage is ready to serve.
Notes
- For a spicier version, add red pepper flakes or cayenne pepper to the sausage mixture.
- It is important to refrigerate the casings before using them as they are easier to handle and less likely to rip.
- These sausages can also be grilled or baked in the oven for a healthier option.
FAQs
Can I make these sausages without a sausage stuffing machine?
Yes, you can shape the sausage mixture into patties and cook them in a skillet or on the grill.
What kind of salt should I use for the best results?
We recommend using kosher or sea salt for better flavor.
Can I use frozen potatoes instead of fresh ones?
Yes, you can use thawed frozen potatoes but make sure to drain them well before adding them to the sausage mixture.
Wrapping Up
Thank you for reading our guide on how to make Slovak sausages. We hope you give this a try and enjoy these delicious sausages.
Please share this article with your friends and family, and let us know in the comments below if you tried this or have any variations to share.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.