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

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jp61

Master of the Pit
Original poster
★ Lifetime Premier ★
Mar 6, 2011
2,882
189
NE Ohio
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:
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.
 
Kutas has a recipe for Hungarian Paprika sausage on pfg 241 of his 4th edition.

I check some other sources
 
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
 
Ruhlman's Charcuterie Book has two 

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


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
 
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?
 
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
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. :)
 
I order my casings from Midwesternresearch.com and they ship quick. But your local butcher will sell you some im sure.
 
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.
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.
 
Just curious

Did you order 40lbs of casing or casings for 40lbs of sausage?  HeHe  40lbs of casings is a lot of casings!  
 
icon_cool.gif


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.
 
Just curious

Did you order 40lbs of casing or casings for 40lbs of sausage?  HeHe  40lbs of casings is a lot of casings!  

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

haha... enough to stuff 40lbs of meat.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky