Home Made Sausages with Smoked Paprika

Nov 12, 2018 | Meat, Recipes | 0 comments


1 kg pork
300 g lardo
8-10 cloves garlic
10 g smoked paprika, ground
5 g chili, ground
1 tablespoon caraway, ground
1.5 tablespoons salt
about 3.5-4 meters sausage casing (from the butcher)

Prep.time: 30 minutes

Cooking time: ca. 20 minutes

You’ll need: Meat Grinder, Sausage Filler



  1. Cut the meat and lardo into small cubes.
  2. Fit the coarse screen to the Mincer and mince the beef and lardo
  3. Combine the minced meat with the spices.
  4. Replace the screen and cutting blade with the Sausage Filler. Dampen the end of the nozzle and slip on the sausage casing.
  5. Feed the sausage filling into the Mincer and through the Filler. Once all the filling has been used, twist the casing to make individual sausages.
  6. Bake the sausages in the oven, and serve with fresh bread and mustard.


Baked in partnership with Kenwood Switzerland

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