Explore the flavors of Serbia with our cooking video for Sremska Kobasica. This spicy, smoked paprika sausage is a traditional specialty from Serbia. Follow the simple steps to prepare this delicious Balkan sausage yourself. From the best ingredients to the smoking process, I'll show you everything in the video. Enjoy the unique taste of Serbia with this homemade treat! Subtitles are available in your language for this video. If you want to see the recipe in your language, activate the subtitle function.

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Ingredients:

1.2 kg pork (topside)
400 g lean beef
200 g fresh back fat
6 garlic cloves
45 g curing salt (25 g per kilogram of meat)
2 tbsp hot paprika powder
2 tbsp sweet paprika powder
2 tsp freshly ground black pepper
Rum
Olive oil
Instructions:

Cut pork, lean beef, and back fat into cubes and freeze for 1 hour.
Grind the semi-frozen meat with peeled garlic cloves through the large hole disc of the meat grinder.
Add curing salt, hot paprika powder, sweet paprika powder, and black pepper, and knead well for at least 15 minutes.
Shape the meat mixture into a roll, wrap it in plastic wrap, and freeze in the freezer for 2 hours.
Wrap the semi-frozen meat roll with gauze bandages and pull a meat net over it. Pre-dry in a cool place for 7 days.
Cold smoke the paprika sausage a total of 7 times (8-12 hours each) with a 24-hour fresh air break.
After the final smoking session, remove the gauze bandage, rub the sausage with rum, and pull a meat net over it again.
Smoke the sausage three more times, inserting fresh air breaks of 12-24 hours each.
After the final smoking session, brush the paprika sausage with olive oil.
Hang the sausage in a well-ventilated place for 2-3 weeks or until it reaches the desired consistency. Then, enjoy!