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Smoked Hungarian Sausage

 
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 13513
Location: Mississauga ON Canada

PostPosted: Sun Jan 15 17 11:20 pm    Post subject: Smoked Hungarian Sausage Reply with quote

Had a couple of small Picnic roasts that I cut up to make a small 5 pound batch of sausage.
Using pre seasoned mix from The Sausage Maker.





Ground my meat through a 10 mm plate.









I mixed my wet...cup of red wine and dry ingredients together...added 1 tsp cure#1...1/4 tsp of my super hot pepper powder for some warmth.
Mixed well and stuffed into some ugly looking 35-38mm hog casing.

















I let them hang a room temp for about an hour...then into a preheated smoker...130 degrees vents wide open for an hour or so until they start to dry.
bump the heat up and start the smoke.....10 degrees every hour or so until I reached 165...in the smoked house till I had an internal temp of 150 degrees....
Take them out and give a cold shower to stop the cooking...leave on a drying rack a couple of hours to bloom.
These were in the cooker about 7 hours.





I used Hickory chips for smoke and used my Masterbuilt electric for this sausage.
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T00lman
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Joined: 21 Dec 2007
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Location: warren michigan

PostPosted: Sun Jan 15 17 11:50 pm    Post subject: Reply with quote

MAN that looks great do you ship to the lower 48
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brutus1964
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Joined: 01 Apr 2014
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Location: Pinson, Tn.

PostPosted: Sun Jan 15 17 11:53 pm    Post subject: Reply with quote

That is some nice looking sausage and great pics.
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Chargriller
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"If you always do what you have always done, you will always get what you have always got"- Henry Ford
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 13513
Location: Mississauga ON Canada

PostPosted: Mon Jan 16 17 7:03 am    Post subject: Reply with quote

Thanks for looking guys......I really like adding this sausage all diced up to any homemade soups...
especially cabbage soups...the smoke and paprika really comes out nice in the soup.
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25
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suckaass
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Joined: 06 Apr 2011
Posts: 688
Location: The Pacific Northwest

PostPosted: Tue Jan 17 17 8:32 am    Post subject: Reply with quote

Those look delicious Rick Very Happy
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Cat797
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Joined: 18 Feb 2010
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Location: El Paso, IL

PostPosted: Wed Feb 01 17 3:00 am    Post subject: Reply with quote

Looks Great as usual CB..........There is a Hungarian club close by to me that has a sausage supper twice per year. I'll have to see if I can get a recipe!
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DanTheChef



Joined: 24 May 2017
Posts: 1
Location: Barcelona

PostPosted: Mon May 29 17 2:50 am    Post subject: Reply with quote

this looks amazing. I have tried Polish and German sausages and I have to say that they making one of the best sausages on the world. I have also tried British one with mash potatoes and gravy sauce( brown sauce taste like goulash sauce) leek and pork sausages. Very nice combination.
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