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Hungarian and Knockwurst

post #1 of 3
Thread Starter 

Decided to try Chief Willies Hungarian recipe, and also wanted to try my hand at emulsifying some sausage in my food processor, so last night I cut up 7.5lbs of pork butt, ground it all through 5/16 plate,  divided off 4lbs for Hungarian and ran 2.5 lbs through the processor with the German seasoning I had purchased at bass pro. I also added some soy protein I purchased from Sausage Maker to both batches.  As you can see, I did not clean the stuffer before switching over to stuffing the knock wurst and there are specs of the Hungarian mixed in here and there, but I don't think it will bother me one bit.

 

Photo 1 of 98

post #2 of 3
Thread Starter 

Three notes:

  • when frying up some in a pan to taste, i could already tell the difference the soy protein made, how the sausage really stuck together more.
  • I finally got the hang of keeping 1/2 a cup or so of water inside the casing , right in front of the stuffing tube while installing the casing onto the tube, this made a hug difference as far as how much easier it was to get the casing onto the tube. (remember this is only like my 5th batch or so and I'm still getting the hang of this)
  • before, I was twisting each link as I stuffed it, this time I ran one solid link and then twisted into individual links after it was all stuffed.   This also made it much easier.

I have my MES30 warming up and will smoke them with some apple this morning.

post #3 of 3
Nice looking sausage Rib...... Pretty soon your clean up will take longer than your stuffing........
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