STEP 1 – Prepare Casings: If using natural hog casings, rinse them thoroughly under cold water. Place them in a bowl of warm water to soak for about 30 minutes before using. If using grass-fed beef casings, follow the instructions on the packaging for preparation.

STEP 2 – Prepare Ingredients: Cube the peeled Russet Idaho potatoes and boil them in salted water until tender. Drain and set aside to cool. Cut the boneless heritage pork shoulder into chunks suitable for grinding. Grate the sweet onions and mince the fresh garlic cloves.

STEP 3 – Grind Meat Mixture: Using a meat grinder, grind the pork shoulder and diced smoked bacon together. Ensure the mixture is well combined and set it aside.

STEP 4 – Prepare the Sausage Filling: In a large mixing bowl, combine the ground meat mixture with the cooled boiled potatoes, grated onions, minced garlic, semolina flour (or organic all-purpose flour), sea salt, freshly ground black pepper, and dried marjoram.

Mix all the ingredients thoroughly until they are well incorporated.

STEP 5 – Stuff the Sausage: Attach a sausage stuffing tube to the meat grinder or use a sausage stuffer according to its instructions. Slide the prepared casings onto the sausage stuffing tube, leaving a bit of overhang at the end.

Start feeding the sausage mixture into the casings, ensuring it’s evenly filled without overstuffing. Twist or tie the casing at regular intervals to create individual sausages.

STEP 6 – Shape and Store: Once all the sausage mixture has been used and formed into links, twist the casings to separate the sausages. Prick any air bubbles with a sterile needle or pin.

Hang the sausages in a cool, dry place for about an hour to let the flavors meld and to allow the casings to dry slightly. Refrigerate the sausages overnight to further develop flavors.

STEP 7 – Cooking: When ready to cook, these sausages can be grilled, pan-fried, or cooked in various ways depending on preference. Ensure they are thoroughly cooked, reaching an internal temperature of at least 160°F (71°C) for pork.

STEP 8 – Enjoy: Serve your homemade Slovak Sausages with your favorite sides or enjoy them on their own!