Smoked Hungarian Links

No Smokehouse needed! Ingredients:     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         … Continue reading

Rudy’s Hungarian Bratwurst

  Ingredients:     10 lbs    Pork Shoulder Butts, boneless and trimmed       76 g    Salt       11 g    Seasoning Premix       10 g    Hungarian Paprika         7 g    Garlic Powder, granulated Directions: Grind meat through the fine … Continue reading

Smoked Polish Kielbasa

No Smokehouse needed! Ingredients:       5 lbs    Lean Pork       5 lbs    Lean Pork Trimmings       55 g    Salt  11.25 g    Pink Cure (6% Sodium Nitrite)  11.25 g    Smoke Flavored Salt       20 g    Seasoning … Continue reading

Pork Sausage Patties – no Sage

This is the same seasoning mix as the links and Country Style sausage. In my experience patties dent to have a saltier taste than the sausage, so I cut down the salt somewhat. Like all recipes try it out in … Continue reading

Peameal Bacon

Ingredients:   2 lbs    Pork Cutlets   11 g    Salt  2¼ g    Pink Cure    ¼ g    White Pepper, ground    ¼ g    Garlic, granulated              Yellow Cornmeal              Oil for frying Directions: Cut thin pork cutlets from center cut boneless … Continue reading

Spargel Schnitzel – Schnitzel Hollandaise

This is my variation of Veal Oscar – veal is replaced by pork, it does not include crab meat and the sauce I use is Hollandaise instead of Bearnaise. Ingredients: 4 slices    Pork Cutlets          2    Eggs    4 … Continue reading

Pork Sausage Links without Sage

Ingredients:     10 lbs    Pork Shoulder Butts, boneless and trimmed       76 g    Salt       11 g    Seasoning Premix Directions: Grind meat through the fine blade. Dissolve salt and seasoning mix in water Add all other ingredients and … Continue reading

Country Style Pork Sausage

Ingredients:     10 lbs    Pork Shoulder Butts, boneless and trimmed       76 g    Salt       11 g    Seasoning Premix Directions: Grind meat through the fine blade. Dissolve salt and seasoning mix in water Add all other ingredients and … Continue reading

Fresh Italian Sausage, HOT

Ingredients:  5 lbs    Pork Shoulder Butts, boneless and trimmed   38 g    Salt  3.2 g    Black Pepper     8 g    Fennel Seed, whole or cracked*  7.5 g    Crushed Red Pepper**   10 g    Paprika Add a Dash of Ground Marjoram … Continue reading

Fresh Italian Sausage, mild

Ingredients:  5 lbs    Pork Shoulder Butts, boneless and trimmed   38 g    Salt  3.2 g    Black Pepper     8 g    Fennel Seed, whole or cracked** Add a Dash of Ground Marjoram and Oregano for each 5# of meat. Directions: Grind … Continue reading