Recipe

Hungarian Sausage Recipe

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Ingredients

Directions

Step #1 In a meat grinder, & pork fat, beef, coarsely grind the pork, in batches.
Step #2 Add all the remaining ingredients except the casings.
Step #3 Mix well & allow to sit while you clean the casings.
Step #4 Rinse the casings thoroughly in cold water & run fresh water through them.
Step #5 Drain.
Step #6 Using a sausage machine, a KitchenAid with a sausage attachment, or a sausage funnel, fill the casings & tie them off into about 16-inch lengths.
Step #7 Do not fill them too tightly as they must have room to expand when they cook.
Step #8 Hang the sausages in a home-style smoker & smoke them for about one hr.
Step #9 Do not allow the temperature of the smoker to go above 150.
Step #10 Remove the sausages & hang over a stick or dowel.
Step #11 Put the stick in a cool place & position an electric fan so that it will blow directly on the sausages.
Step #12 Allow them to dry for two days.
Step #13 They are ready for use.
Step #14 Place them in the refrigerator, where they will keep well for about a week.
Enjoy the Hungarian Sausage recipe