It's been a while since sausage

[ebshumidors]

It's been about two years since I've made Hungarian smoked sausage. I received a cold smoker attachment for Christmas that didn't do to my smoker, so I cobbled it together. It works nice. I made 5 lbs of sausage. Cold smoked for 4 hrs then used the internal heater to bring it to 150. Great flavor.

 

[ebshumidors]

I made a Hungarian lecso type soup with some.

 

[ebshumidors]

I also made langos. Just rubbed garlic and kosher salt.

 

[tropics]

All of that looks good,maybe you could have included your recipe for all of it. (if it isn't top secret) I promise I won't tell anyone for at least a day. Nice job many LIKES
Richie

 

[ebshumidors]

Langos is your basic langos recipe - no potato Just kinda crush some garlic heads and rub it on the langos as soon as it comes out of the oil. Then sprinkle a little kosher salt. This is how I like them best. http://honestcooking.com/hungarian-langos/

The soup is thick cut onion, peppers from the garden (Hungarian wax - bell will do), chopped garlic and sausage, sauteed in a little bacon grease until soft.
Add some paprika and a little marjoram. Add cubed potatoes, carrots and cut up tomatoes. Cover with water, bring to a boil and then simmer until carrots and potatoes are soft. Salt to taste. (I didn't add any.) This is a basic peasant dish.

I'll post the sausage recipe when I get home.

 

[crazymoon]

EBSH, fine looking sausage, soup and langos !

 

[ebshumidors]

The sausage is basically Len Poli's Gyula recipe.

5 lbs 30% ground pork
1 1/2T salt
3 T hot paprika
2T sweet paprika
2 1/2T onion powder
1t cure #1
1T black pepper
2 t ground caraway seeds
1 head garlic
1 c ice water

Use good Hungarian paprika. Order it if you have to.

Mix everything but the meat in a blender or food processor.
Make sure the meat is ice cold.
Add everything to your mixer and mix a bit until it gets a little pasty.
Stuff casings
Let sit overnight in fridge
Smoke cold for 4 hours.
bring smoker up to 180f and smoke until meat reaches 150f
Immerse in ice water until cool
Dry off and eat or store.