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  Added: Mar 28, 2008  •  Visited (585)  •  Print version Print this recipe (35)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Hungarian Sausage
What You Need:
  • 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 cloves garlic, peeled and crushed (about 2 tablespoons)
  • 1 cup water
  • 2 tablespoons salt
  • ½ tablespoon freshly ground black pepper
  • 3 tablespoons Hungarian paprika
  • 1 teaspoon saltpeter
  • ¼ teaspoon ground cloves
  • Sausage casings, about 10 feet

  • How To Cook:
    1. In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all the remaining ingredients except the casings. Mix well and allow sitting while you clean the casings.

    2. Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, with a sausage attachment or a sausage funnel, fill the casings and tie them off into about 16-inch lengths. Do not fill them too tightly as they must have room to expand when they cook.

    3. 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 150F°F.

    4. 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.

    5. Allow them to dry for 2 days. They are then ready for use. Place them in the refrigerator, where they will keep well for about a week.

    To Make: about 4½ pounds
    This recipe is also available in:
    Cuisine » Europe » Hungary
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Vegetables » Garlic
    Dish » Main Courses


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