Smoked Hungarian Sausage

Canadian Bacon · 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.
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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

T00lman · Posted: Sun Jan 15 17 11:50 pm Post subject:

MAN that looks great do you ship to the lower 48
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weber 22 1/2 x 2
some of its magic some of its tragic
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1 wsm 18 1/2
1wsm 22 1/2

brutus1964 · Posted: Sun Jan 15 17 11:53 pm Post subject:

That is some nice looking sausage and great pics.
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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

Canadian Bacon · 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

suckaass · Posted: Tue Jan 17 17 8:32 am Post subject:

Those look delicious Rick Very Happy

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save the neck for me, Clark - Cousin Eddie

Cat797 · 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!
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DanTheChef · Joined: 24 May 2017 Posts: 1 Location: Barcelona

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.