For some reason two guys and a cooler recipe for this is God mode to me as this is the second time i have made it. I have made a few things before joining this forum so this is my second time with some experimentation on this one. A friend and I on the last weekend of May, June and upcoming July etc (I started this food hobby in April with my tax return) get together and have a sausage making party and he had a sample of my first batch in our June get together so its on the calendar to make in bulk.
5 pounds of Hungarian sausage
I did stray from 2G&AC recipe a tad though. For some reason this week I have decided I am no longer using water in recipes. I am a fan boy of Chef Jean Pierre and Chef P always says "water is the enemy, unless you are making stock" so the water was replaced with Beer ! :). Tecate and Guiness is in stock at my house so I used Tecate. I am an avid consumer of Flat Iron Pepper Company chili flakes from Colorado and refuse to buy mystery "pepper flakes" from the local supermarket. So i added 10 grams of their "Dark and smoky" which is Chipotle, Ancho and Habanero, ground up. I also was generous with the hot Hungarian paprika and tossed in another "spoonful". I also did a split of Black Pepper and White Pepper. I have some of the imported paprika Eric talks about on his recipe url but am now in panic as I want more and Amazon is out of stock of it.
His Hungarian recipe does not show any binder so i cross referenced to his Canadian smokies recipe to get the binder amount and liquid amount.
I took a photo this time of my wheeled cart as in another thread some where on this forum there was a brief talk about storage space and hernias. Yes there is way more than 5 pounds of meat as I have a 4 day weekend and I am making another sausage as well this weekend. I roll the cart up to the counter use the gear and when done I clean the gear up and roll the cart into the other room.
I do not remember where I saw it but there was talk about a "rough grind" for more "texture" so I left this done on the large plate.
This stuffing was done before SmokinEdge and DougE commented in another thread about home packs and hanks as i have been ordering home packs a week ahead of planned sausage making (never again now) I do not have detailed images this sausage session but hopefully my next sausage completed tomorrow will have some more detail views to help gauge where I am at in progression of the meat mix going into the stuffer. I am not shy to show my struggles so here it is. I had 6 blow outs in this 5 pound batch
They were in the fridge over night and then cold smoked for 2 hours then cooked to 150 in the Kamado ( i opted 150 instead of 145 just to be sure its cooked. Yes it has cure but I am still new and shy about possibly killing myself with accidental raw pork or what not so i went to 150 just in case.
Then "Ice Ice Baby"
Blooming and slice shot
So the end result was a bit different from the first Hungarian sausage I made. I really did not notice much texture change in my mouth doing this on the large plate (I think im still adapting to having actual hog casings and the snap which keeps blowing me away so it might be affecting the mouth feel). The first bite or two I could taste some beer effect but then each bite got warmer and warmer in spice so by the end of the sausage i was not noticing the beer much but paprika was till a very forward flavor. I really really love bumping into Hungarian Paprika and i would never have known about it unless I went down the home grinding and sausage making path. So far in my limited production time this is number 1 fave and the prior hungarian sausage is number 2
5 pounds of Hungarian sausage
I did stray from 2G&AC recipe a tad though. For some reason this week I have decided I am no longer using water in recipes. I am a fan boy of Chef Jean Pierre and Chef P always says "water is the enemy, unless you are making stock" so the water was replaced with Beer ! :). Tecate and Guiness is in stock at my house so I used Tecate. I am an avid consumer of Flat Iron Pepper Company chili flakes from Colorado and refuse to buy mystery "pepper flakes" from the local supermarket. So i added 10 grams of their "Dark and smoky" which is Chipotle, Ancho and Habanero, ground up. I also was generous with the hot Hungarian paprika and tossed in another "spoonful". I also did a split of Black Pepper and White Pepper. I have some of the imported paprika Eric talks about on his recipe url but am now in panic as I want more and Amazon is out of stock of it.
His Hungarian recipe does not show any binder so i cross referenced to his Canadian smokies recipe to get the binder amount and liquid amount.
I took a photo this time of my wheeled cart as in another thread some where on this forum there was a brief talk about storage space and hernias. Yes there is way more than 5 pounds of meat as I have a 4 day weekend and I am making another sausage as well this weekend. I roll the cart up to the counter use the gear and when done I clean the gear up and roll the cart into the other room.
I do not remember where I saw it but there was talk about a "rough grind" for more "texture" so I left this done on the large plate.
This stuffing was done before SmokinEdge and DougE commented in another thread about home packs and hanks as i have been ordering home packs a week ahead of planned sausage making (never again now) I do not have detailed images this sausage session but hopefully my next sausage completed tomorrow will have some more detail views to help gauge where I am at in progression of the meat mix going into the stuffer. I am not shy to show my struggles so here it is. I had 6 blow outs in this 5 pound batch
They were in the fridge over night and then cold smoked for 2 hours then cooked to 150 in the Kamado ( i opted 150 instead of 145 just to be sure its cooked. Yes it has cure but I am still new and shy about possibly killing myself with accidental raw pork or what not so i went to 150 just in case.
Then "Ice Ice Baby"
Blooming and slice shot
So the end result was a bit different from the first Hungarian sausage I made. I really did not notice much texture change in my mouth doing this on the large plate (I think im still adapting to having actual hog casings and the snap which keeps blowing me away so it might be affecting the mouth feel). The first bite or two I could taste some beer effect but then each bite got warmer and warmer in spice so by the end of the sausage i was not noticing the beer much but paprika was till a very forward flavor. I really really love bumping into Hungarian Paprika and i would never have known about it unless I went down the home grinding and sausage making path. So far in my limited production time this is number 1 fave and the prior hungarian sausage is number 2
Last edited: