Hungarian Sausage

Name: Hungarian Sausage
Ingredients: 3 lbs boneless pork butt, cut into large pieces; 1 lb beef chuck, cut into large pieces; 1 lb fresh pork fat, cut into large pieces; 10 garlic cloves, peeled and crushed (about 2 Tablespoons); 1 cup water; 2 tablespoons salt; 1/2 tablespoon fresh ground black pepper; 3 tablespoons Hungarian paprika; 1 teaspoon saltpeter; 1/4 teaspoon ground cloves; pork sausage casing, about 10 feet, 1 inch in diameter as for Polish sausage

11 ingredients

4 steps

Ingredients

3 lbs boneless pork butt, cut into large pieces
1 lb beef chuck, cut into large pieces
1 lb fresh pork fat, cut into large pieces
10 garlic cloves, peeled and crushed (about 2 Tablespoons)
1 cup water
2 tablespoons salt
1/2 tablespoon fresh ground black pepper
3 tablespoons Hungarian paprika
1 teaspoon saltpeter
1/4 teaspoon ground cloves
pork sausage casing, about 10 feet, 1 inch in diameter as for Polish sausage

Directions

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 to sit while you clean the casings.
2

Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, a KitchenAid 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 one hour. Do not allow the temperature of the smoker to go above 150.
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. Allow them to dry for two days. They are ready for use. Place them in the refrigerator, where they will keep well for about a week.