Head cheese on steroids...

[dernektambura]

Kind of goes between nose and tail... Real deal internal organs sausage... food for real, rough and tough dudes... lol...
Ok, got carried away a bit with announcement...lol...
It is sausage known as "Hurka" from the region of old world "Galicia", right on the border between today Hungary and Slovakia... My job as a kid was to stir "goodies" for hours with boat paddle, cooking in oversized pot (30 gallons) and make sure it doesn't boil... let me tell ya... it was serious business to keep that bitch below boiling point for hours...
It's sausage stuffed with pork hocks meat, hearth, kidneys, liver, pig ears, pig tongue, bacon and ( blood and pork lungs).... I could not get my hands on blood, lungs and pig head, so...my bad... still, it is closest to sucking bone marrow with straw out of the bone... (thats not bad either)...
anyway... tomorrow morning it's start up and I'll post picks but for now here is how we do, backyard gazebo swap from summer to winter...lol... can't do meat processing, up here north in Canada, at minus (cold as F#ck) and wind blowing...
stay tuned... it's coming...lol...

summer

Winter...

 

[Brokenhandle]

Yep, that time is coming! Felt like 4 degrees F. At the beginning of the week with snow, 60 s next week. Looking forward to your sausage

Ryan

 

[dernektambura]

Update...

pork hocks going in first for about 2 hrs @ 190F

Pig ears...

Liver, hearth, kidneys...

Cooking @190F...

Scooping fat from the top... need a fat to soothe red onion pure....

Goodies are chillin'....

Ready to grind...

Grinding done...

Soothing red onion and garlic in pure fat...

Spices: salt, pepper, paprika....

Ready to mix spices and meat...

Stuffing....

Stuffed and back for thermal processing finale:

Hanging in smoke house...

Ready to cold smoke...

 

[chef jimmyj]

All Good Stuff in there. Everything is cooked. What holds the meat together?...JJ

 

[dernektambura]

All Good Stuff in there. Everything is cooked. What holds the meat together?...JJ

gelatin from the soup is holding meat together...

 

[Brokenhandle]

Looks good so far!

Ryan

 

[chef jimmyj]

I missed you adding broth. In PA they make a similar product in Loaf Pans. Locals calif Puddin'. Add Corn meal for Scrapple. Good eats...JJ

 

[dernektambura]

I missed you adding broth. In PA they make a similar product in Loaf Pans. Locals calif Puddin'. Add Corn meal for Scrapple. Good eats...JJ

after 6 hrs in cold smoke here is my, this

morning breakfast..

 

[chef jimmyj]

Nice plate. Looks like Puddin, I love that kind of stuff...JJ

 

[dernektambura]

by adding more gelatinous broth one can make pork pate spread... no need for cure since it goes in to the freezer right away... good for up to 6 months... this variety can be consumed as cold cuts as shown on plater or fried and spread over cooked potato and sauerkraut salad... but, you're right... anyone who develops taste for this kind of sausage will appreciate dish...