Summary

Ingredients

• 2 kg pork neck
• 1 kg minced pork
• Pig intestine, approx. 3 s (can be ordered from the butcher)
• 1 bulb garlic
• Sea salt, 15-20 g per kg meat mass
• 2 teaspoons sugar
• 2 teaspoons pepper, coarse
• 2 teaspoons coriander powder
• 2 teaspoons oregano
• 2 teaspoons caraway powder
• 2 teaspoons paprika powder, noble sweet
• 2 pinches chili powder
• 2 pinches allspice powder
• some oil
• 1 jar horseradish (finished product)
• 1 small beetroot, fresh

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Instructions

1. First the meat mixture is prepared and marinated overnight in the refrigerator. To do this, cut the pork neck into thin strips (a little finer than for sliced meat), mix well with minced meat, salt, spices and 100 ml of water and leave to stand in the refrigerator overnight. Only the next day, immediately before filling the sausage, add the pressed garlic, mix everything well again, season to taste, and season if necessary.
2. Use the sausage filling attachment on the meat grinder to fill the pork intestine fairly compactly, knot the ends. On the baking sheet lined with baking paper, lay out the sausage in the shape of a snail, pierce the casing with a toothpick every 5 cm. Brush the sausage with oil and cover with baking paper. Bake in a preheated oven at 200 degrees for about 1 - 1.5 hours.
3. For beetroot horseradish: peel a small fresh beetroot and grate on the fine grater. Mix with the horseradish from the glass and serve with the sausage.
4. Homemade Easter sausage with horseradish is very traditional in Ukraine, very popular and a must on the festive Easter table. This sausage can also be smoked and of course it is not only prepared for Easter. The horseradish is actually made from fresh horseradish root and beetroot, both are freshly grated and made with a little vinegar and salt about 1 day before Easter.
5. If you don`t want to do without the red color of your homemade sausage, you can of course use curing salt instead of normal salt.