Homemade Sausage Making

Many immigrants from Germany settled in the south of Hungary after WW1, bringing with them traditional recipes which were later modified to suit local conditions and taste preferences. This smoked and dried sausage has a long history, still a speciality today. More like a salami in size and preparation than a sausage, it is delicious, sliced thin with a slice of bread and maybe a piece of capsicum, or cooked in a dish.

For 1 Kg Pork - 70/30
32g Sweet Hungarian Paprika
20g Salt
2.5g Ground Black Pepper
36g Fresh Garlic ( crushed and with tbspn water simmered to a paste )
3g Hot paprika
Cure #2

Grind meats using large plate. Mix with spices and rest in fridge 3 days, turning over daily.
Add ground frozen fat, stuff into 40mm collagen, packed very tightly. Rest in fridge overnight, smoke for four days, day of rest between. Hang/dry for two months.
For those with a preference for smoked sausage, I recommend this great tasting example, especially if you can put up with the long curing time !
Regards, Gus

Snagman,

This sounds like something worth trying. Can you add a little detail on drying the sausage. Does it require a drying chamber or can it be dried at room temps or in the refrigerator? Is humidity critical?

I don't have a drying/fermentation chamber (yet) so I would be limited as to the degree of temp/humidity control I could apply.

Thank you
Pat

Gus, It sounds terrific. But how much cure#2 ? 2.5 grams/ kilo?

Hi Gus,
Looks great!!!!!!! It just has to wait until winter arrives here in Queensland or until I have a curing chamber with refrigeration in it.
The sample you sent me awhile back had a great taste. I like your smoke, rest, smoke schedule.
Regards,
Jan.

Hi Gus.

It looks like a good europian salami. I was also born in Hungary, and I remember when my great grandfather got up early, to wet the sand in their fruit cellar. Summertime he opened the window early to get some fresh air in, wet the sand for humidity, the humid air also carried some of the heat away, and when it was warming up, he closed the window.
Today we turn the dials.....
Reminds me the people in the dessert covering their water bottle with wet rags, to keep it cool.
And some people had the luxury to have the underground wine cellars to have the right temperature. My basement stays around 65 degrees too, winter or summer.

COOL.

ssorllih wrote:cure#2 ? 2.5 grams/ kilo?

Ross,
2.18 g/kilo in the US I believe.

NorthFork wrote:Snagman,

This sounds like something worth trying. Can you add a little detail on drying the sausage. Does it require a drying chamber or can it be dried at room temps or in the refrigerator? Is humidity critical?

I don't have a drying/fermentation chamber (yet) so I would be limited as to the degree of temp/humidity control I could apply.

Thank you
Pat

Hey Pat,
The optimum drying conditions are a steady temperature, around 60 F and humidity around 65%, and some air movement. Lucky for me, the garage under the house has these all year round, so I built a plywood cabinet for the purpose. In the absence of such luck, a drying cabinet which provides these conditions is needed. The fridge is too cold and dry for long term drying in my experience.
Regards,
Gus

Reminds me the people in the dessert covering their water bottle with wet rags, to keep it cool.

Huh? What's that? Someone talkin' 'bout me again. Huh? What about canteens in the desert? Huh? Someone mention the desert?

Gus, you ol' hot dog! That stuff is beautiful. I'll bet it melts in your mouth eh?
If you would like me to calculate the nitrate and even a culture, just let me know.
Best Wishes,
Chuckwagon

Chuckwagon wrote:

Reminds me the people in the dessert covering their water bottle with wet rags, to keep it cool.

Huh? What's that? Someone talkin' 'bout me again. Huh? What about canteens in the desert? Huh? Someone mention the desert?

Gus, you ol' hot dog! That stuff is beautiful. I'll bet it melts in your mouth eh?
If you would like me to calculate the nitrate and even a culture, just let me know.
Best Wishes,
Chuckwagon

CW, In three months or so, I'll report on how it tastes, just starting its journey........ Please calculate the eggzakt time they will take to get to my table based only on known facts

Have a nice weekend in your new digs !

CW,
You put your foot in it, I would like to know how much Cure #2 for 1000 gram of meat.
Due to the lack of owning a curing chamber and living in a hot and humid climate I never used it yet.
Both my cures originate from the USA. I was instructed by the best man ( vagreys) I know on how to calculate the required amount of Cure #1 including the different strenght available in various countries.
Tom was a patient teacher and explained everything there was to know.
I am still grateful to him. Thanks again Tom for putting up with my stupid questions.
CW, while you're at it, do suggest a culture to suit our winter temperatures as I hate to stuff up Gus's Stifolder next MAY.
Thanks Mate,
Regards,
Jan.