Cold Smoked Romanian Sausages

is not a fast recipe and it is not meant to be. The flavor develops slowly through proper mixing, resting, cold smoking, and curing.
In this video, I show my personal way of making Romanian sausages at home, from preparing the spices and meat, to stuffing the casings, cold smoking, and air drying. There are many variations of Romanian sausage recipes, and this is simply the version I like to make. The focus is on technique, texture, and understanding the process rather than rushing through steps.
The sausages are cold smoked over several days at low temperatures, then left to cure and air dry until they develop a firm texture and deep flavor. Cold smoking requires patience and careful temperature control, but the result is a sausage that can be stored long term and cooked when needed.
This method works well for homemade sausages and is suitable if you want to understand how cold smoking and curing affect meat over time. The video shows the full process so you can adapt it to your own setup, ingredients, and batch size.
You’ll find the full list of ingredients and exact quantities in the description, so you can easily follow along.
These Romanian sausages can be eaten as they are after curing, or lightly fried to bring out their flavor. They pair well with mashed potatoes, garlic mushrooms, pickles, fries, yogurt garlic sauce, or simple sides like eggs, fresh vegetables, and bread.

⭐ Ingredients (for 1 kg / 2.2 lb pork)