Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pork Meats
Hungarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Pork butt, boneless - cut
-into large pieces
1 lb Beef chuck, cut into large
-pieces
1 lb Pork fat, fresh - cut into
-large pieces
10 Garlic cloves, peeled and
-crushed (about 2 tbs)
1 c Water
2 tb Salt
1/2 tb Black pepper, freshly
-ground
3 tb Hungarian paprika
1 t Saltpeter
1/4 ts Cloves, ground
1 Sausage casing, 1" diameter
-- 10 feet
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.
