Hungarian Sausage


3 pounds boneless pork butt, cut into large pieces
1 pound beef chuck, cut into large pieces
1 pound fresh pork fat, cut into large pieces
10 garlic cloves, peeled and crushed (about 2 tbs)
1 cup water
2 tablespoons salt
1/2 tablespoon freshly-ground black pepper
3 tablespoons Hungarian paprika
1 teaspoon saltpeter
1/4 teaspoon ground cloves, ground
10 feets sausage casing, 1" diameter


In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all remaining ingredients, except the casings. Mix well and allow to sit while you clean the casings.
Rinse the casings thoroughly in cold water and run fresh water through them. Drain.
Using a sausage machine, a mixer with a sausage attachment, or a sausage funnel, fill the casings and tie them off into about 16" lengths. Do not fill them too tightly, as they must have room to expand when they cook.
Hang the sausages in a home-style smoker and smoke them for about 1 hour. Do not allow the temperature of the smoker to go above 150 F. Remove the sausages and hang over a stick or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages. Allow them to dry for 2 days. They are they ready for use.




Place them in the refrigerator, where they will keep well for about a week.


1.0 servings


Friday, December 10, 2010 - 1:02am


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