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Homemade pork sausages with cognac and cilantro

Name: Homemade pork sausages with cognac and cilantro
Yield: 10 servings
Cuisine: Slovak
Ingredients: 2 kg Pork; 3 tbsp Cognac; 200 g Bacon; 150 ml Cream; 1 m Pork casings (natural sausage casings); to taste Cilantro (fresh coriander); to taste Salt and pepper; to taste Nutmeg

Pork and bacon sausages with cognac, cream, cilantro, and nutmeg, chilled overnight and baked at 200°C (400°F). Makes 10 servings.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 1 hr
Cook time: 20 min
Temperature: 200 °C (400 °F)
Servings: 10 servings
Difficulty: Medium
Cuisine: Slovak

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Make these homemade pork sausages with cognac and cilantro without a smoker—they bake in the oven. A quarter of the pork is ground, while the rest is cut into small pieces along with the bacon and mixed with cream, cognac, cilantro, nutmeg, salt, and pepper. The mixture rests overnight in the refrigerator before being stuffed into natural pork casings. The sausages bake in an oven bag for 20 minutes at 200°C (400°F), then for another 30 to 40 minutes without the bag. The advantage is knowing exactly what goes into them.

Ingredients

10 servings

Pork 2 kg
Cognac 3 tbsp
Bacon 200 g
Cream 150 ml
Pork casings (natural sausage casings) 1 m
Cilantro (fresh coriander) to taste
Salt and pepper to taste
Nutmeg to taste

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Instructions

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Grind a quarter of the pork in a meat grinder. Cut the remaining pork and the bacon into small pieces. Prepare 4 casings, each 1 m long.
Mix all the ingredients together and refrigerate overnight.
Stuff the prepared casings with the chilled mixture. Place the sausages in an oven bag and bake at 200°C (400°F) for 20 minutes. Then remove the sausages from the bag and bake for another 30–40 minutes.
Tip: Add garlic to the mixture if desired. For a spicier flavor, add chili peppers as well, but use them sparingly.

Tip: Before stuffing, soak the casings in lukewarm water and rinse the insides as well to make them more flexible. Prick any air bubbles in the stuffed sausages with a needle to keep them from bursting during baking.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 514 kcal
Protein: 43 g
Carbohydrates: 0.6 g
of which sugars: 0.6 g
Fat: 35 g
of which saturates: 13 g
Fiber: 0.0 g
Salt: 0.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Domáce bravčové klobásky s koňakom a koriandrom