Hungarian sausage Recipe

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Hungarian sausage

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Categories:	Eastern European, Hungarian, Pork	Rating:	0
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Ingredients:

3	lbs	Pork butt, boneless - cut
		-into large pieces
1	lbs	Beef chuck, cut into large
		-pieces
1	lbs	Pork fat, fresh - cut into
		-large pieces
10		Garlic cloves, peeled and
		-crushed (about 2 tbs)
1	cup	Water
2	tbsp	Salt
1/2	tbsp	Black pepper, freshly
		-ground
3	tbsp	Hungarian paprika
1	tsp	Saltpeter
1/4	tsp	Cloves, ground
1		Sausage casing, 1" diameter
		-- 10 feet

Procedures:

1	In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches.
2	Add all remaining ingredients, except the casings.
3	Mix well and allow to sit while you clean the casings.
4	Rinse the casings thoroughly in cold water and run fresh water through them.
5	Drain.
6	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.
7	Do not fill them too tightly as they must have room to expand when they cook.
8	Hang the sausages in a home style smoker and smoke them for abour 1 hour.
9	Do not allow the temperature of the smoker to go above 150°F.
10	Remove the sausages and hang over a stick or dowel.
11	Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages.
12	Allow them to dry for 2 days.
13	They are they ready for use.
14	Place them in the refrigerator, where they will keep well for about a week