5.0 from 15 votes
Traditional Hungarian Sausage
Crafted with ease and taste in mind, this recipe is a great choice.
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
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.