Ingredients with Measurements:
- 2 lbs ground pork
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1/4 cup red wine vinegar
- 1/4 cup water
- 2 tbsp olive oil
- Natural hog casings
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Kitchen scale
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Sharp knife
Step-by-step instructions:
1. In a small mixing bowl, combine salt, black pepper, paprika, garlic powder, onion powder, dried oregano, and dried thyme. Mix well and set aside.
2. In a large mixing bowl, combine ground pork, red wine vinegar, water, and olive oil. Mix well.
3. Add the spice mixture to the pork mixture and mix thoroughly.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
5. Soak the natural hog casings in cold water for at least 30 minutes.
6. Attach the sausage stuffer to the meat grinder and fill it with the pork mixture.
7. Thread the hog casings onto the sausage stuffer and tie a knot at the end.
8. Turn on the meat grinder and slowly feed the pork mixture into the sausage stuffer.
9. As the sausage fills the casing, twist it every 4-6 inches to make individual sausages.
10. Once all the pork mixture has been used, tie a knot at the end of the casing.
11. Prick any air bubbles in the sausage with a sharp knife.
12. Hang the sausages in a cool, dry place for 2-3 hours to dry out slightly.
13. Preheat the oven to 350°F.
14. Place the sausages on a baking sheet and bake for 20-25 minutes or until the internal temperature reaches 160°F.
15. Let the sausages cool for 5 minutes before serving.
Time:
Preparation time: 30 minutes + 2 hours chilling time
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 350°F
Internal temperature of sausages: 160°F
Serving size:
This recipe makes approximately 12 sausages.
Nutritional information:
Calories per serving: 250
Total fat: 20g
Saturated fat: 7g
Cholesterol: 60mg
Sodium: 600mg
Total carbohydrate: 2g
Protein: 14g
Substitutions for ingredients:
- Ground beef or lamb can be used instead of ground pork.
- White wine vinegar or apple cider vinegar can be used instead of red wine vinegar.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add diced jalapenos or red pepper flakes for a spicy kick.
- Use different spice blends for different flavor profiles.
- Add diced onions or bell peppers for extra texture.
Tips and tricks:
- Make sure the pork mixture is well chilled before stuffing into casings.
- Use a kitchen scale to ensure even-sized sausages.
- Prick any air bubbles in the sausage to prevent bursting while cooking.
- Use a meat thermometer to ensure the sausages are fully cooked.
Storage instructions:
- Store leftover sausages in an airtight container in the refrigerator for up to 5 days.
- Freeze leftover sausages for up to 3 months.
Reheating instructions:
- Reheat leftover sausages in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the sausages on a platter with mustard and pickles.
- Slice the sausages and use as a pizza topping.
- Serve the sausages on a bun with sauerkraut and onions.
Garnishes:
- Mustard
- Pickles
- Sauerkraut
- Onions
Pairings:
- Red wine
- Beer
- Potato salad
- Coleslaw
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Green salad
Troubleshooting advice:
- If the sausage bursts while cooking, prick any remaining sausages to prevent further bursting.
- If the sausage is too dry, add more water to the pork mixture before stuffing into casings.
Food safety advice:
- Use a meat thermometer to ensure the sausages are fully cooked.
- Wash hands and all equipment thoroughly before and after handling raw meat.
- Store leftover sausages in the refrigerator or freezer promptly.
Food history:
Morlâc sausage is a traditional sausage from the Istrian region of Croatia. It is typically made with ground pork and a blend of spices, and is often smoked or air-dried.
Flavor profiles:
Morlâc sausage is savory and slightly spicy, with notes of garlic, onion, and oregano.
Serving suggestions:
Morlâc sausage can be served as a main dish or as a pizza topping. It pairs well with red wine or beer, and can be served with a variety of side dishes, such as roasted potatoes or grilled vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Romanian