Hungarian Sausage
3 lb Pork butt, boneless - cut -into large pieces 1 lb Beef chuck, cut into large -pieces 1 lb Pork fat, fresh - cut into -large pieces 10 Garlic cloves, peeled and -crushed (about...
Ingredients
- 3lbpork butt, boneless - cut
- 2tbsp salt
- 1/2tbsp black pepper, freshly
- 1tsp saltpeter
- 1/4tsp cloves, ground
- 1sausage casing, 1" diameter
Directions
- 1
3 lb Pork butt, boneless - cut -into large pieces 1 lb Beef chuck, cut into large -pieces 1 lb Pork fat, fresh - cut into -large pieces 10 G
- 2
Add all remaining ingredients, except the casings
- 3
Mix well and allow to sit while you clean the casings
- 4
Rinse the casings thoroughly in cold water and run fresh water through them
- 5
Using a sausage machine, a KitchenAid with a sausage attatchment, or a sausage funnel, fill the casings and tie them off into about 16" leng
- 6
Do not fill them too tightly as they must have room to expand when they cook
- 7
Hang the sausages in a home style smoker and smoke them for abour 1 hour
- 8
Do not allow the temperature of the smoker to go above 150 F