Traditional homemade sausages from grandma's notebook: an honest recipe for 6 kg

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  • Easy to prepare
  • 30 portions
  • 120 minutes
Jan, 28. 12. 2025
domácí klobásy

At a time when industrial products contain a long list of additives, more and more people are returning to homemade production, where they know exactly what they eat. This recipe is based on traditional methods without chemicals and substitutes and is intended for approximately 6 kg of finished sausages.

Homemade sausages hold an exceptional place in Czech households. It’s not just a cured meat, but a symbol of the pig slaughter, family gathering and honest craftsmanship that is passed down here from generation to generation. Every region has its small variation, but the basics remain the same – quality meat, the right proportion of fat, simple spices and plenty of time.

 

For 30 portions

Ingredients

Basic meat mixture:

Spices and seasoning (per 1 kg of mixture):

Additional ingredients:

Preparation procedure

  • Process the meat and lard well chilled. Cut them into smaller pieces and grind on a coarser plate so the sausages retain a rustic texture.
  • Add the salt, all the spices, and the garlic mixed in water or wine to the minced mixture. Mix and knead the mixture thoroughly for at least 10–15 minutes, until it becomes cohesive, slightly sticky, and glossy. This step is essential for the proper consistency of the sausages. For the best flavor, let the finished mixture rest overnight in the cold. The flavors will meld better and the sausages will be more pronounced.
  • Thread the prepared casings onto the stuffing attachment. Fill the mixture evenly, without excessive pressure so the casings don't burst. Twist the sausages every 30–40 cm and hang them on clean rods or hooks.
  • Let the freshly filled sausages air-dry for 24–48 hours in a cool, dry and well-ventilated space. This step is necessary for stability during smoking.
  • Smoke using cold smoke at temperatures up to 25 °C. Beech, plum or cherry wood is ideal. Smoking usually takes 2–3 days depending on the intensity of the smoke. The smoke should be mild and steady. Properly smoked sausages have an even color, a pleasant aroma and longer shelf life.

Note: For less fatty sausages the amount of lard can be reduced to approx. 1.5 kg, but complete omission is not recommended – the sausages would be dry.

Number of servings

approx. 6 kg of sausages (approximately 30–35 pieces depending on length)

Total preparation time

active work approx. 2–3 hours

resting the mixture 12–24 hours (recommended)

drying 24–48 hours

smoking 2–3 days

Most common mistakes when making sausages

  • too lean meat – sausages are dry and tough

  • fine grinding – mushy texture

  • short mixing – fat separation during cooking

  • insufficient drying – risk of spoilage

  • hot smoke – bitter taste and uneven smoking

The ideal ratio is approximately 70 % meat and 30 % fat.

Grandma’s proven tricks

  • always process the meat chilled

  • replace part of the water with dry white wine

  • a small pinch of brown sugar enhances the color of the sausages after smoking

  • always mix the garlic into a liquid

  • clean the casings thoroughly – salt, warm water, possibly a little vinegar

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