Hrenovke

Method

Mince the pork shoulder and back fat together finely, then combine with grated horseradish, salt, pepper, garlic and paprika, mixing thoroughly until the paste is sticky and well combined. Soak the pork casings in warm water for 10 minutes to soften them, then carefully stuff each casing with the meat mixture using a sausage stuffer, tying off the ends securely. Prick each sausage lightly with a needle to prevent bursting during cooking. Bring salted water to a gentle simmer in a large pot and carefully lower the hrenovke into the water, simmering gently for 15-20 minutes until they float and are cooked through. Remove with a slotted spoon and serve hot with crusty bread, mustard and pickled vegetables, or cool slightly and peel away the casing to serve as a cold appetiser.