View previous topic :: View next topic |
Author |
Message |
Canadian Bacon BBQ Super All Star

Joined: 06 Sep 2007 Posts: 13547 Location: Mississauga ON Canada
|
Posted: Sun Jan 15 17 11:20 pm Post subject: Smoked Hungarian Sausage |
|
|
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. _________________ 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 |
|
Back to top |
|
 |
T00lman BBQ Super Pro

Joined: 21 Dec 2007 Posts: 2473 Location: warren michigan
|
Posted: Sun Jan 15 17 11:50 pm Post subject: |
|
|
MAN that looks great do you ship to the lower 48 _________________ 1 bad azz d.o table
weber 22 1/2 x 2
some of its magic some of its tragic
#37 liar
1 wsm 18 1/2
1wsm 22 1/2 |
|
Back to top |
|
 |
brutus1964 BBQ Pro
Joined: 01 Apr 2014 Posts: 531 Location: Pinson, Tn.
|
Posted: Sun Jan 15 17 11:53 pm Post subject: |
|
|
That is some nice looking sausage and great pics. _________________ Chargriller
Weber Kettle
Heartland Cookers 36 x 48 Rotisserie
"If you always do what you have always done, you will always get what you have always got"- Henry Ford |
|
Back to top |
|
 |
Canadian Bacon BBQ Super All Star

Joined: 06 Sep 2007 Posts: 13547 Location: Mississauga ON Canada
|
Posted: Mon Jan 16 17 7:03 am Post subject: |
|
|
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. _________________ 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 |
|
Back to top |
|
 |
suckaass BBQ Pro

Joined: 06 Apr 2011 Posts: 688 Location: The Pacific Northwest
|
Posted: Tue Jan 17 17 8:32 am Post subject: |
|
|
Those look delicious Rick  _________________ save the neck for me, Clark - Cousin Eddie |
|
Back to top |
|
 |
Cat797 BBQ Pro

Joined: 18 Feb 2010 Posts: 717 Location: El Paso, IL
|
Posted: Wed Feb 01 17 3:00 am Post subject: |
|
|
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! _________________ Insulated Offset RF:
UDS:
Weber 22.5 OTG
Weber 22.5 Performer |
|
Back to top |
|
 |
DanTheChef
Joined: 24 May 2017 Posts: 1 Location: Barcelona
|
Posted: Mon May 29 17 2:50 am Post subject: |
|
|
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. |
|
Back to top |
|
 |
|