Hungarian Sausage

2 days Prep: 30 minutes Cook: 1 hours

1942 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

3	pounds	pork shoulder butt	boneless
1	pound	beef chuck	cut up
1	pound	pork fat	cut up
10	each	garlic cloves	peeled, crushed
1	cup	water
2	tablespoons	salt
1/2	tablespoon	black pepper
3	tablespoons	hungarian paprika
1	teaspoon	saltpeter
1/4	teaspoon	cloves, ground

Directions

In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches.

Add all remaining ingredients, except the casings. Mix well and allow to sit while you clean the casings.

Rinse the casings thoroughly in cold water and run fresh water through them.

Drain.

Using a sausage machine, a KitchenAid with a sausage attatchment, or a sausage funnel, fill the casings and tie them off into about 16 inch lengths.

Do not 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.

Do not allow the temperature of the smoker to go above 150 degrees F.

Remove the sausages and hang over a stick or dowel.

Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages.

Allow them to dry for 2 days.

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Nutrition Facts

Serving Size 664g

Amount per Serving

Calories 1942 71% of calories from fat

	% Daily Value*
Total Fat 152.0g	234%
Saturated Fat 54.0g	272%
Trans Fat 0.0g
Cholesterol 530mg	177%
Sodium 3846mg	160%
Total Carbohydrate 11.0g	4%
Dietary Fiber 2.0g	10%
Sugars 1.0g
Protein 126.0g	252%

Vitamin A	48%		Vitamin C	21%
Calcium	18%		Iron	59%

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

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