Hungarian paprika Landjaeger type fermented sausage recipe needed

[fatboyz]

I've purchased a non pressed Landjaeger type of product from a local deli before. it is a Hungarian paprika type fermented sausage that is in a hog casing and the link is Landjaeger length. They hang it on a stick behind the counter and it's quite soft inside when they first have it available, like Landjaeger, but then it dries down. I would like to try and make some. I saw a recipe on the member recipe thread for a Hungarian fermented salami from member blackwater's friend. Anyone have a recipe that might fit the bill? I plan to make a few new products over the holidays. Our weather is spot on for curing tubs of meat cubes in the shed outside for a few days in the polish sausage making style.
Anyone have any ideas?

[Butterbean]

I recently made some Kielbasa Mysliwska using Marianski's recipe and since I was letting the meats cure for several days before processing got the whim of adding some dextrose and FRM52 to the mix and let them ferment for 1.5 days till the pH dropped then went on with the process only keeping them in the smokehouse where they got a second smoke and sat for a couple more days. I didn't check the available water but based on appearance and feel I believe they are shelf stable but more importantly they taste pretty good. You might want to try something along these lines.

[redzed]

Might be something like this, heavily spiced and dried. But I'm sure evryone has their own proportions, and may not like that much spicy paprika. In the end, the Hungarian dried sausages don't differ that much from the Spanish chorizos. Except the Hungarians cold smoke and dry, while the Spaniards add smoked paprika and dry. I've made gyulai-kolbasz but with about half the paprika and a tad less caraway than in this recipe.
https://www.meatsandsausages.com/sausag ... ai-kolbasz

[fatboyz]

Thanks fellas. Will be trying a small batch an will report back!

[fatboyz]

My German friend gave me a paprika Mettwurst recipe he said I could do in the fashion I want to. I need to confirm the amount of Paprika as the recipe he took a picture of has a ton of sweet Paprika (20g/kg!). Thawing meat today for this weeks new trials.

[redzed]

Hungarian sausages such as Gyulai kolbasz and csabai kolbasz usually have that much paprika and 20g/kg is usually the amount in Spanish chorizos. Just make sure to dissolve the paprika in a small amount of water or wine when adding to the meat batter. And if you are fermenting and adding sugar, factor in the 10% of sugar in the paprika.

[fatboyz]

Red, when you say factor in the 10% sugar do you mean 2 g sugar if I'm using the 20g paprika?

[redzed]

Red, when you say factor in the 10% sugar do you mean 2 g sugar if I'm using the 20g paprika?

Exactly.

[fatboyz]

Thanks Chris! Cubing and salt/curing the meat later today.

[Albertaed]

Dissolve the paprika in water/wine for better dispersal?

[redzed]

Dissolve the paprika in water/wine for better dispersal?

Yes, in making dry cured sausages with a lot of paprika, mixing it in liquid will help in preventing the formation of air spaces in the sausage. The paprika tends to pull in the surrounding moisture and may result in patchy drying. But don't add too much moisture to the salami batter, and don't exceed 50 ml per kg of meat.

[fatboyz]

Thanks for the input fellas, heading to the liquor store to get some wine! Will be making this one tomorrow and also some Genoa.

[fatboyz]

Sausage is made and hanging.
Here is the recipe. It initially called for 20g/kg sweet paprika, but I used 15 g sweet and 5g smoked paprika.
paprika dried sausage

Ingredient % of Meat g per kg Weight (gr)
4500
Pork Butt 40% 1800
Beef ( chuck) 40% 1800
Pork belly 20.00% 900
Salt 2.50% 112.5
Cure #2 0.25% 11.25
Sugar 0.40% 18
Course Black Pepper 0.40% 18
Ginger (optional) 0.20% 9
Chili powder 0.10% 4.5
Garlic powder 0.30% 13.5
Sweet paprika (20g) 1.50% 67.5
Smoked Paprika 0.50% 22.5
Ground Caraway 0.30% 13.5
Red Wine ( chianti) ml/kg 2.25% 101.25
Culture - T-SPX 0.00% 0

I ground the beef trim twice through a 5mm plate, and the pork butt and belly once. I mixed everything for about 8 min. This sausage I didn't pre cure/sat the meat the night before. The paprika was dissolved, or more of a slurry in the wine and I added about 1/3C water as the paprika was a lot and very dry. You'll notice I didn't use and starter culture. This was a bit of a modification of a Paprika Mettwurst recipe I got from my German sausage maker friend. This was one of his dads recipe's. They didn't use cultures in this one back in Germany, just the wine and sugar for the ferment.
After mixing I stuffed these in a 29-32 hog casing and put them in a plastic bag in my covered meat lug near my heater in the shed to ferment. I fermented them for 48 hours and final PH was 5.0
After fermenting I cold smoked them overnight. My smoke tube lasts about 7-8 hours. They are now hanging in my shed to dry. I had also made a batch of Genoa salami and that's in my small chamber drying now. They were fermented in the lug with this sausage for the 2 days.
This weather we're having is great for drying sausage. I have my heat turned down in the shed so it's 11C. I wrap plastic around my drying stand with a small bucket of water inside as the humidity here is very low in the winter. These will dry for 2-3 weeks.

[fatboyz]

Here they are after smoking:

And in the wrap. You can see the bucket of water inside:

[Albertaed]

Looking good!