Homemade Kulen

Ingredients

Hog casings

1 set, rinsed and soaked

Pork shoulder

2 pounds, ground

Paprika

2 tablespoons, sweet or smoked

Garlic

4 cloves, minced

Curing salt

1 tablespoon

Red wine

1/2 cup

Ground coriander

1 teaspoon

Ground allspice

1 teaspoon

Cayenne pepper

1 teaspoon (adjust for spice preference)

Black pepper

1 teaspoon

Salt

1 teaspoon

Instructions

1. In a large mixing bowl, combine the ground pork, paprika, minced garlic, curing salt, salt, black pepper, cayenne pepper, ground allspice, ground coriander, and red wine. Mix thoroughly until all ingredients are well incorporated.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld beautifully.
3. Prepare the hog casings by rinsing them thoroughly under cold water and soaking them in warm water for 30 minutes to soften.
4. Attach a sausage stuffer to a meat grinder or use a dedicated sausage stuffer machine.
5. Thread the soaked hog casings onto the sausage stuffer nozzle, leaving a few inches of casing hanging off the end.
6. Fill the sausage stuffer with the prepared meat mixture. Slowly and steadily, push the meat mixture through the stuffer, allowing it to fill the casings. Twist the filled casings every 6 inches to create individual sausages.
7. Once all the meat mixture has been used, tie off the open end of the casings securely.
8. Hang the sausages in a cool, dry place for 24 hours to allow them to dry and develop deeper flavors.
9. Preheat a grill or grill pan to medium-high heat. Grill the kulen sausages for about 15-20 minutes, turning occasionally, until they are cooked through and have a beautiful char on the outside.
10. Remove from the grill and let them rest for a few minutes before slicing. Serve warm as an appetizer or in sandwiches.