Hungarian Sausage
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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

Preparation

1 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. 2 Rinse the casings thoroughly in cold water and run fresh water through them. Drain. 3 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. 4 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.

About


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