German summer sausage and Hungarian smoked sausage

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Thanks everyone. I'm definitely excited for this stuff. It's getting made for a mustard tasting party that should be going down sometime before Christmas. Of course, there's extra that will stay with me 
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I tend to like to break up the process. So, I'm looking at grinding on Saturday afternoon and then stuffing and smoking on Sunday midday after service. 
 
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Thanks everyone. It's got a very nice mild flavor from the sweet paprika and sweet white wine. It's pretty damn good....and it's gonna go good with some great mustard. 

Next up, SS stuff and smoke tonight....hopefully.
 
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 Nice job on making this Hungarian sausage! It looks great!

I've also been thinking of making more Hungarian sausage and seen this same recipe on Len Poli's site and thought, hey, I have a bottle of that wine. 


My knowledge and consumption of wines is very limited but, I'm pretty sure this bottle is going down the kitchen drain.

Its been sitting in my china cabinet for 20+ years 
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Again..... great job on this batch, enjoy!
 
 
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 Nice job on making this Hungarian sausage! It looks great!

I've also been thinking of making more Hungarian sausage and seen this same recipe on Len Poli's site and thought, hey, I have a bottle of that wine. 


My knowledge and consumption of wines is very limited but, I'm pretty sure this bottle is going down the kitchen drain.

Its been sitting in my china cabinet for 20+ years 
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Again..... great job on this batch, enjoy!
Ha wow 20+ years in a China cabinet? If it's been in there that long, I think you're obligated by some sort of booze laws to at least try it. If not and you ever make your way to Chicago, I'll take it 
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Also, thanks! It was a fun (and long) smoke.
 
 
Ha wow 20+ years in a China cabinet? If it's been in there that long, I think you're obligated by some sort of booze laws to at least try it. If not and you ever make your way to Chicago, I'll take it 
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Also, thanks! It was a fun (and long) smoke.
A former friend of mine went back to Hungary to visit and brought back this bottle as a gift. It had a nice clear amber color to it originally, not looking too good these days. I don't want to hijack your thread..... the reason I mentioned it is, I think this is what the recipe calls for.

Hope your German SS turns out just as good!
 
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