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Hungarian Sausage

Hungarian Sausage recipe image
These homemade Hungarian sausages deliver a rich, smoky flavor profile defined by sweet paprika and aromatic spices. The combination of pork butt and fresh pork fat ensures a juicy yet firm bite, characteristic of traditional Eastern European charcuterie. After a gentle smoke and a two-day drying period, the sausages develop a deep, savory intensity that holds up beautifully in soups, goulashes, or simply grilled and served with crusty bread. This recipe requires patience but rewards you with a superior, preservative-free product that tastes far better than store-bought alternatives. Perfect for entertaining or adding authentic depth to family meals.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 824.0
Dietary: Gluten-free
Description
These homemade Hungarian sausages deliver a rich, smoky flavor profile defined by sweet paprika and aromatic spices. The combination of pork butt and fresh pork fat ensures a juicy yet firm bite, characteristic of traditional Eastern European charcuterie. After a gentle smoke and a two-day drying period, the sausages develop a deep, savory intensity that holds up beautifully in soups, goulashes, or simply grilled and served with crusty bread. This recipe requires patience but rewards you with a superior, preservative-free product that tastes far better than store-bought alternatives. Perfect for entertaining or adding authentic depth to family meals.
Ingredients
  • 1 pound Beef chuck, cut into large pieces
  • 1 pound Pork fat, fresh, cut into large pieces
  • 3 pound Pork butt, boneless, cut into large pieces
  • 10 cloves Garlic, peeled and crushed
  • 1 cup Water
  • 2 tbsp Salt
  • 1/2 tbsp Black pepper, freshly ground
  • 3 tbsp Hungarian paprika
  • 1 tsp Saltpeter (Prague Powder #1)
  • 1/4 tsp Cloves, ground
  • 1 package Sausage casing, 1" diameter, approximately 10 feet
Directions
  1. 1
    Cut the pork butt, beef chuck, and pork fat into chunks small enough to fit through your meat grinder.
  2. 2
    Using a meat grinder with a coarse plate, grind the pork, beef, and fat together in batches.
  3. 3
    In a large bowl, combine the ground meat mixture with water, salt, black pepper, Hungarian paprika, saltpeter, ground cloves, and crushed garlic.
  4. 4
    Mix thoroughly by hand until all ingredients are evenly distributed and the mixture becomes sticky.
  5. 5
    Rinse the sausage casings thoroughly under cold running water, ensuring fresh water runs through the entire length of each casing to remove preservatives.
  6. 6
    Drain the rinsed casings and set aside.
  7. 7
    Attach the casings to a sausage stuffer or a meat grinder fitted with a stuffing tube.
  8. 8
    Fill the casings with the meat mixture, twisting or tying them off into 16-inch lengths. Avoid overfilling to prevent bursting during smoking.
  9. 9
    Hang the filled sausages in a smoker preheated to 150F (65C).
  10. 10
    Smoke the sausages for approximately 1 hour, ensuring the temperature does not exceed 150F.
  11. 11
    Remove the sausages from the smoker and hang them on a stick or dowel.
  12. 12
    Place the dowel in a cool area and position an electric fan to blow air directly onto the sausages.
  13. 13
    Allow the sausages to air dry for 2 days until the casings are firm to the touch.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 824.0kcal
% Daily Value *
Total Fat 47.7g74%
Saturated Fat 17.0g85%
Cholesterol 272.4mg91%
Sodium 211.1mg9%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 91.9g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Once dried, store the sausages in the refrigerator. They will keep well for about a week. For longer storage, you can freeze them.

Safety: Saltpeter (Prague Powder #1) is essential for curing and safety in fermented or smoked sausages. Do not substitute with table salt or omit it. Measure carefully.

Variations: You can adjust the spice level by increasing the amount of black pepper or adding a pinch of red pepper flakes for heat.

Tip: Ensure your grinder parts and meat are very cold before grinding to maintain texture and prevent the fat from smearing.

Keywords: hungarian, sausage, pork, smoked, homemade, charcuterie, paprika, garlic, dry cured, eastern european, meat grinder, casing, saltpeter, smoker, preservation, goulash, spices, protein, weeknight dinner
Read it online: https://www.chefs-mate.com/recipe/hungarian-sausage/