Hungarian Smoked Sausage

Hungarian Smoked Sausage is a cold smoked, mettwurst style, naturally fermented spreadable sausage.

MeatsMetricUS
pork back fat or fat trimmings700 g1.54 lb.
beef300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt24 g4 tsp.
Cure #11.5 g¼ tsp.
pepper3.0 g1½ tsp.
paprika2.0 g1 tsp.
Instructions
  1. Grind meat through 2 mm plate. Cut back fat into 15 mm (1/4”) pieces.
  2. Mix ground beef adding pepper until the mass feels sticky. Mix diced back fat with paprika, then mix everything together. Do not add water.
  3. Stuff firmly into 40 mm beef rounds, 20-30” (50-75) cm long. Do not add water. Prick any visible air pockets with a needle.
  4. Hang for 1-2 days at 2-6° C (35-42° F), 85-90% humidity. At this stage curing continues and beneficial curing and flavor forming bacteria start to grow.
  5. Smoke with a thin cold smoke for 3-4 days until a yellow color with occasional red areas is obtained. At this stage natural fermentation takes place although pH drop (acidity increase) is insignificant as no sugar is added. Due to a large amount of fat (fat contains only 15% water), the sausage loses moisture rapidly.
  6. Dry at 16-12º C (60-54º F), 85-80% humidity, for 1-2 months. The sausage is dried until around 30-35% in weight is lost.
  7. Store sausages at 10-15º C (50-59º F), 75% humidity.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish