Print
Email
Add a photoServings: 1
Ingredients
- 3 lb Pork butt, boneless - cut into large pcs
- 1 lb Beef chuck, cut into large pcs
- 1 lb Pork fat, fresh - cut into large pcs
- 10 x Garlic cloves, peeled and crushed (about 2 tbs)
- 1 c. Water
- 2 Tbsp. Salt
- 1/2 Tbsp. Black pepper, freshly grnd
- 3 Tbsp. Hungarian paprika
- 1 tsp Saltpeter
- 1/4 tsp Cloves, grnd
- 1 x Sausage casing, 1" diameter 10 feet
Directions
- In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add in all other ingredients, except the casings. Mix well and allow to sit while you clean the casings.
- Rinse the casings thoroughly in cool water and run fresh water through them. Drain.
- Using a sausage machine, a KitchenAid with a sausage attatchment, or possibly a sausage funnel, fill the casings and tie them off into about 16" lengths.
- Don't fill them too tightly as they must have room to expand when they cook.
- Hang the sausages in a home style smoker and smoke them for abour 1 hour. Don't allow the temperature of the smoker to go above 150 F. Remove the sausages and hang over a stick or possibly dowel. Put the stick in a cold place and position an electric fan so which it will blow directly on the sausages. Allow them to dry for 2 days. They are they ready for use.
- Place them in the refrigerator, where they will keep well for about a week.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
