Hungarian Sausage

Try this Hungarian Sausage recipe, or post your own recipe for Hungarian Sausage

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Hungarian Sausage Ingredients

3 lb Pork butt, boneless - cut	1/2 tb Black pepper, freshly
1 lb Beef chuck, cut into large	3 tb Hungarian paprika
1 lb Pork fat, fresh - cut into	1 ts Saltpeter
10 Garlic cloves, peeled and	1/4 ts Cloves, ground
1 c Water	1 Sausage casing, 1" diameter
2 tb Salt	10 feet

Instructions for Hungarian Sausage

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 KitchenAid with a sausage attatchment, 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 abour 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Uncategorized