Kulen

Kulen is a traditional Croatian spicy sausage made from pork.

Ingredients - Serves 10

In a large mixing bowl, combine the ground pork, paprika, minced garlic, salt, black pepper, cayenne pepper, ground allspice, ground coriander, curing salt, and red wine. Mix well to combine.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
Prepare the hog casings by rinsing them thoroughly under cold water and soaking them in warm water for 30 minutes.
Attach a sausage stuffer to a meat grinder or use a dedicated sausage stuffer machine.
Thread the soaked hog casings onto the sausage stuffer nozzle, leaving a few inches of casing hanging off the end.
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.
Once all the meat mixture has been used, tie off the open end of the casings.
Hang the sausages in a cool, dry place for 24 hours to allow them to dry and develop flavor.
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 nice char on the outside.
Remove from the grill and let them rest for a few minutes before serving.
Slice the kulen sausages and serve as an appetizer or in sandwiches.