Smoked Hungarian Links

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No Smokehouse needed!


  •     10 lbs    Pork Shoulder Butts, boneless
  •       55 g    Salt
  •  11.25 g    Pink Cure (6% Sodium Nitrite)
  •  11.25 g    Smoke Flavored Salt
  •       11 g    Seasoning Premix
  •       10 g    Hungarian Paprika
  •         7 g    Garlic Powder, granulated


Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Add all other ingredients and mix thoroughly.
Fill into 29/32 mm Hog Casings and link to desired length. 30 mm edible collagen casings can also be used.
Place in oven and bake at low temperature (250°F) for about 45 minutes.
Check temperature with a meat thermometer, the sausage is done when the inside temperature reaches 155°F.

The way we cook our Sausage:
●    Place Sausage in Frying Pan and cover with water.
●    Simmer Sausage until done – Caution: If water temperature goes above 170°F – Sausage might split open!
●    Pour out water and brown sausages with some butter/oil or grill them on the BBQ

Pork Sausage Seasoning:

  •   35 g    White Pepper
  •   11 g    Mace
  •     7 g    Ginger
  •     2 g    Celery Seed, ground

All herbs and spices are ground or granulated!
We used to add MSG which we later omitted.
Mix spices thoroughly and store in an airtight container!


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