Georgian Pork Sausages with Cumin, Coriander and Garlic

What you need

• 1 kg (2.2 lb) pork shoulder, about 25% fat, cut into 5 mm pieces
• 1 small onion, very finely chopped
• 5 cloves garlic, minced
• 1 tsp cumin seeds, toasted and ground
• 1 tsp coriander seeds, toasted and ground
• 1 tsp red pepper flakes
• 1 tsp black pepper, freshly ground
• 2 tsp salt
• 60 ml (1/4 cup) cold water
• 1 piece natural hog casings, about 2 m, soaked and rinsed
• 1 tbsp vegetable oil, for the pan
• 4 tbsp tkemali, sour plum sauce, for serving

Method

Restated from the original video

1. 1

   Chill the pork well, then chop it by hand into pieces about 5 mm (1/4 in), or pulse in a food processor in small batches. The texture should stay coarse, not pasty.

2. 2

   Toast the cumin seeds and coriander seeds in a dry pan over medium heat until fragrant, 1-2 min. Grind them to a powder.

3. 3

   Mix the pork with the onion, garlic, ground spices, red pepper flakes, black pepper, salt and cold water. Knead by hand for 2-3 min until the mixture turns sticky.

4. 4

   Fry a small spoonful of the mixture, taste it and adjust the salt and spice.

5. 5

   Slide the casings onto a sausage stuffer nozzle or a wide funnel and fill them loosely, without trapping air. Twist into horseshoe-shaped lengths of about 15 cm (6 in).

6. 6

   Prick each sausage in a few places with a pin. Chill uncovered in the fridge for 2 hours so the flavors settle.

7. 7

   Heat the vegetable oil in a wide frying pan over medium heat. Add the sausages and a splash of water, cover and cook 10 min.

8. 8

   Remove the lid and keep cooking, turning now and then, until browned all over and cooked through, 12-15 min more. The inside should reach 71 °C (160 °F).

9. 9

   Serve hot with tkemali.

Imported from m.povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.