The tradition of cured meat delicacies
In garages and improvised drying rooms across Australia, something special happens every winter. When temperatures drop and humidity becomes favourable, the Croatian diaspora begins preparations for one of their most cherished traditions – making homemade sausages, bacon and other cured meat products.
A winter ritual that brings families together
At the start of the colder months, families of Croatian heritage in Australia transform their garages into proper little butcher shops. This tradition, which dates back to when sausages were first made 4,000-5,000 years ago as a method of preserving meat, today represents much more than simply conserving food – it’s about preserving cultural identity.
“The whole family gets involved,” say some of those who sent us photographs of their delicacies and have been preparing sausages in their garages for many years. “From the youngest to the oldest, everyone has their role. The children help with cleaning the casings, the wife prepares the spice mixtures, and I oversee the process.”
From purchasing to drying
Preparation begins weeks earlier with sourcing quality meat. Australian Croats typically choose a mixture of pork and beef, with the ratio usually being 70:30. Then come the spices – paprika (absolutely must be from the homeland), garlic, salt, black pepper and “secret ingredients” that each family guards as their greatest secret.
The making process is ritualistic: mincing the meat, mixing with spices, stuffing into natural casings and finally – drying. Garages are equipped with fans for air circulation, thermometers for temperature control and hygrometers for humidity. The ‘smokehouses’ where prepared meat is smoked are truly creative solutions.
Recipe for Croatian sausage “Australian style”
Ingredients for 5kg of sausages:
3.5kg pork (shoulder and leg)
1.5kg beef
150g sea salt
80g ground red paprika (homemade, from Croatia)
40g black pepper
8 cloves of garlic
2 tablespoons fennel
Natural pork casings
Method:
Cut meat into pieces and pass through mincing machine (8-10mm discs)
Add all spices and mix well by hand for 15-20 minutes
Leave mixture in fridge overnight
Fill casings using funnel or machine, not too tightly
Tie sausages into 15-20cm lengths
Hang in drying room at temperature 12-15°C, humidity 70-75%
Dry for 3-4 weeks, depending on thickness
Tips from experienced masters
“Temperature and humidity are the most important. Too high temperature – the sausage spoils. Too low – it won’t dry properly. And never rush the process!” say the masters.
“Meat quality is everything. We brought paprika from Croatia – without that there’s no proper flavour,” note the Croats, proud of their cured meat results.
More than food – preserving identity
Cracklings, blood sausages, head cheese, bacon – all are delicacies prepared with the same care. This tradition has become a way for younger generations to learn about their roots. Children born in Australia learn the tastes and aromas of their ancestral homeland through these winter preparations.
“My grandchildren don’t speak Croatian, but they know the difference between good and bad sausage,” they joke. “That’s our connection to the homeland – through the stomach to the heart.”
Today, when sausages are considered fine food despite their high fat and salt content, Australian Croats continue this tradition not only for the taste, but for what it represents – a fusion of past and present, homeland and new home, family and community.
In garages across Australia, the aroma of paprika and garlic still marks the arrival of winter and the beginning of one of the most important traditions of the Croatian diaspora.
At the Croatian Home Bosnia in Sydney, a special event called ‘Zlatna kobasica’ has been announced for 9th August starting at 5pm. There will be selection of the best sausage made according to family recipe and certainly good entertainment with the group ‘Sto na sat’. https://www.facebook.com/croatianclub.stmarys
