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| What You Need: |
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3 pounds boneless pork butt, cut into large pieces
1 pound beef chuck, cut into large pieces
1 pound fresh pork fat, cut into large pieces
10 cloves garlic, peeled and crushed (about 2 tablespoons)
1 cup water
2 tablespoons salt
½ tablespoon freshly ground black pepper
3 tablespoons Hungarian paprika
1 teaspoon saltpeter
¼ teaspoon ground cloves
Sausage casings, about 10 feet
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| How To Cook: |
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1. In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all the remaining ingredients except the casings. Mix well and allow sitting while you clean the casings.
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2. Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, with a sausage attachment 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.
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3. Hang the sausages in a home-style smoker and smoke them for about 1 hour. Do not allow the temperature of the smoker to go above 150F°F.
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4. 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.
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5. Allow them to dry for 2 days. They are then ready for use. Place them in the refrigerator, where they will keep well for about a week.
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