Spicy Pork Sausages with Smoked Paprika and Chili
Pork supplies protein and B vitamins, while smoked paprika and two types of chili create a pronounced heat. Natural casings help retain moisture; cook the links to an internal temperature of 71°C.
Cut pork (700 g) and lard (300 g) into grinder-size pieces, partially freeze them, and pass them through a meat grinder fitted with a medium plate.
Add cold water (100 g), table salt (14 g), smoked paprika (11 g), mustard seeds (5 g), gochugaru (3 g), cayenne pepper (1.5 g), and garlic powder (1.5 g). Knead until dense and sticky with protein strands, with the mixture at or below 11°C.
Prepare natural casing (50 g) according to the manufacturer’s instructions; active preparation takes about 5 minutes, fill it with the mixture, roll them into links, and prick air pockets. Refrigerate on a rack for 3–12 hours.
Fry over moderate heat, turning the links, until the center reaches 71°C. Fry for about 20–25 minutes; verify with a thermometer. The raw sausages may be frozen.
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