Traditional Hungarian Sausage

Name: Traditional Hungarian Sausage
Prep time: 3 h
Cook time: 4 h
Total time: 1 d 23 h
Yield: 12 serving
Ingredients: 4 1/2 lbs Pork butt; 1/2 lb back fat; 1 3/4 Tbsp kosher salt; 1 tsp Cure #1; 2 1/2 tsp black pepper; 6 1/2 Tbsp sweet paprika; 3 Tbsp hot paprika; 7 cloves garlic; 3 tsp caraway seeds; 1 tsp sugar; 1 cup ice water

User Reviews

5.0

15 reviews

Excellent

Prep Time
3 hrs
Cook Time
4 hrs
Additional Time
1 d 16 hrs
Total Time
1 d 23 hrs
Servings
12
Calories
386 kcal
Course
Main Course, Lunch, Dinner
Cuisine
European, Hungarian

Traditional Hungarian Sausage

Mina Graves

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

4 1/2 lbs Pork butt
1/2 lb back fat or pork belly
1 3/4 Tbsp kosher salt
1 tsp Cure #1 level
2 1/2 tsp black pepper
6 1/2 Tbsp sweet paprika
3 Tbsp hot paprika
7 cloves garlic pressed
3 tsp caraway seeds ground
1 tsp sugar
1 cup ice water

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Instructions

Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with salt and Cure #1. Place in a container, cover, and refrigerate for 24 hours.
Grind the pork and the pork belly/back fat (partially frozen for 20 min in a freezer) through a medium-size plate - 1/4" (6mm). You can also chop the meat and the fat finely with a knife.
Mix the ground meat with the seasonings, adding a cup of ice water. Mix well until the meat becomes sticky.
Stuff into hog casings (28-32 mm), making 1-foot lengths and tying them into rings. Prick any visible air pockets with a needle.
Hang the sausage to condition in a cold room at 33F - 38F (like an unheated garage in winter) or refrigerate overnight. Do not let the sausages freeze.
Dry for about 60 minutes in the smoker at about 110F - 130F without smoke. The sausages should be completely dry before applying smoke.
Smoke at around 130F for 2-4 hours or until the casings develop a nice brown color. Use oak, beech, cherry, hickory, or pecan wood.
Next, poach at 161F - 165F for 25 - 35 minutes or until the internal temperature reaches 154F -158F. Alternatively, bake in an oven with convection, with a hot water pan below the sausages, at 175F for about 30-50 minutes or until the internal temperature reaches 154F - 158F. You can also finish cooking the sausage in the smoker/smokehouse by gradually increasing the temperature in the smoker to 165F-175F-185F and up to 195F. This method is not as easy and may take a long time depending on weather conditions and humidity inside the smoker.
Cool the sausages down in an ice bath or shower them with cold water and dry them with paper towels. If you have access to a fairly cold room, again, like an unheated garage in winter, just hang them there to cool down.
Optionally, hang the sausage in a cool room or a curing chamber for 5-7 days to dry at about 55F and 75% relative humidity. This will prolong the shelf life and intensify the flavor of the sausage.
Store in a refrigerator.

Nutrition Information

Show Details

Calories 386kcal (19%) Carbohydrates 2g (1%) Protein 33g (66%) Fat 27g (42%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 113mg (38%) Sodium 1374mg (57%) Potassium 632mg (18%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 742IU (15%) Vitamin C 1mg (1%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 386 kcal

% Daily Value*

Calories	386kcal	19%
Carbohydrates	2g	1%
Protein	33g	66%
Fat	27g	42%
Saturated Fat	10g	50%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	113mg	38%
Sodium	1374mg	57%
Potassium	632mg	13%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	742IU	15%
Vitamin C	1mg	1%
Calcium	33mg	3%
Iron	2mg	11%