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  Hungarian Sausage
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 290
Ingredients:
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 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
Instructions:
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.
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