Running out of time... help? (updated 12-25-11 with some pics)

Discussion in 'Sausage' started by jp61, Dec 13, 2011.

  1. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Hello folks,

    I have recently purchased sausage making equipment to start making my own home made sausage. I'd like to make some fresh (Hungarian, Italian maybe Polish and breakfast) on the 23rd of this month. I've been looking online and in the two books I just bought, but so far only found one site (link from SMF http://www.grocceni.com/disznovagas.html ) with fresh Hungarian sausage recipes. I have no idea if they're any good or how authentic they are. On SMF I found one recipe I think for smoked Hungarian sausage, which looked pretty good and down the road I will be making some of those also. But for now, I'd like to start off with fresh and I'm running out of time to surprise my 70yrs old Hungarian mother on Christmas day with home made Hungarian sausage from her son. Any help at all would be very much appreciated.

    Thank You
     
    Last edited: Dec 26, 2011
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  3. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Thanks Craig. I've looked there also and if I'm looking in the right place, only seen one recipe for Gyulai which is cold smoked.
     
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Kutas has a recipe for Hungarian Paprika sausage on pfg 241 of his 4th edition.

    I check some other sources
     
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    And Marianski has a recipe on pg 381 of his book

    let me know I will post if you need or maybe I should pm
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Ruhlman's Charcuterie Book has two 

    Hungarian paprika on pg 166-167 and Hungarian Salami on pg 191-193
     
  7. venture

    venture Smoking Guru OTBS Member

    Craig sent you to Len Poli's site.  Some great stuff there.

    For the recipe from Kutas that others sent, for 10 LBS:

    10 LBS Pork Butt

    4 TBS Salt

    3 TBS Powdered Dextrose

    2 tsp Cure #1

    1 TBS Garlic

    1 TBS ground Black Pepper

    6 TBS Paprika

    2 Cups Ice Water

    If you don't know the method, PM me.

    Hope this helps.

    Good luck and good smoking.
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Italian  10 lbs    Lean meats= Beef or Venison    NOTE: These are for fresh sausage. If you smoke you will need to add cure #1. For 10 lbs use 2 level tsp. This is for the Polish recipe only

    Recipe #1

    7 lbs lean meat

    1.5 lbs pork butt

    1.5 lbs pork fat (if no pork fat just double the pork butt)

    4 Tbs non iodized salt

    2 Tbs paprika

    1.5 Tbs crushed red chili pepper

    1 Tbs ground coriander

    4 tbs fennel seed , whole

    2 Tbs garlic granules

    2 Tbs lemon juice

    1.5 cups grated parmesan cheese

    2 cans Italian style stewed tomatoes    (14.5 oz cans)

    1/2 cup cold water

    1 cup powder milk

    Enough hog casings rinsed and clean of salt.

    Grind meats through med plate 1 time, add dry items to the water and mix by hand (or mixer) until thoroughly mixed. Stuff into casings and make 6" links. Freeze or eat within a couple days. You can make patties if needed.

    Polish

    Recipe #2

    7 lbs meat

    1.5 lb pork butt

    1.5 lbs pork fat....or double the butt

    4 Tbs non iodized salt

    2 Tbs white sugar

    1.5 Tbs course black pepper

    1.5 Tbs garlic powder

    1 Tbs onion powder

    2 Tbs whole mustard seed

    1.5 tsp marjoram

    1 cup water

    1 cup powder dry milk

    Follow recipe #1 instructions for grinding, stuffing

    Breakfast

    Recipe #3

    7 lbs lean meat

    1.5 lbs pork butt

    1.5 lbs pork fat (or double the butt)

    4 Tbs non iodized salt

    3 Tbs white sugar

    OPT 2 Tbs dehydrated bell pepper

    1 tsp crushed red pepper

    1 tsp cayenne

    1 tsp ginger powder (level)

    1 tsp nutmeg (level)

    1.5 Tbs thyme (not ground)

    2 Tbs sage (level)

    1 cup powder milk

    1 cup water

    Enough prepared sheep casings for 10 lbs

    Follow the above 2 recipes for grinding, stuffing except link into 4" links or make into patties if you have no casings.

    Hope this helps some.
     
    Last edited: Dec 13, 2011
  9. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Thank you very much for the help guys! Recipes look good!

    @ Venture or whom ever wishes to answer. In Kutas' recipe leave out the cure and add more salt to taste? Right? The rest of it looks good to me.
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    No

    Leave the cure if your going to smoke this. Make sure if your using insta cure, cure #1 that the tsp is level tsp
     
  11. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    I keep thinking about the recipes, but, I'd better find a local source for casings. I ordered 40+lbs worth of 32-35mm casings from MPP on the 8th and they haven't shipped them yet. Must be really busy this time of the year?
     
  12. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    I'm not smoking any of it, at this time. All fresh. Still have to study some more on how to smoke sausage the proper way and I really don't have the time right now. But next year... well, it's gonna be a new beginning. :)
     
  13. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I order my casings from Midwesternresearch.com and they ship quick. But your local butcher will sell you some im sure.
     
  14. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Right, the cure is mostly salt, so if you leave it out for making a fresh sausage add additional salt to make up for it.
     
  15. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Just curious

    Did you order 40lbs of casing or casings for 40lbs of sausage?  HeHe  40lbs of casings is a lot of casings!  
     
  16. Check your local meat processing places or a good butcher. They usually carry casings. I thought he meant enough casings for 40 lbs. of sausage.
     
  17. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I guess 'm lucky again for I have a source for casing that I can walk into and pick up casings as I need them.
     
  18. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Don't forget the camera!
     
  19. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    yes... planning on a sausage-link fence in the backyard to keep the terrorist out.

    haha... enough to stuff 40lbs of meat.
     
  20. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    we'll be waiting for pics I am sure your mother will be happy
     

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