Smoked Hungarian Links

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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
  •         7 g    Garlic Powder, granulated

Directions:

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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Rudy’s Hungarian Bratwurst

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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 blade.
Dissolve salt and seasoning mix in water
Add all other ingredients and mix thoroughly.
Fill into 30/32 Hog Casings and link to desired length. 30 mm edible collagen casings can also be used.

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

 

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Smoked Polish Kielbasa

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1spice3No 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 mix (below)
  •       20 g    Sugar
  •       10 g    Garlic, granulated

Directions:

Separate boneless pork shoulder butts into lean pieces and trimmings.
Grind trimmings through the fine blade.
Combine ground trimmings with the pork pieces and grind together through a coarse blade.
Dissolve the rest of the ingredients in some cold water and add to the meat.
Mix thoroughly.
Fill into 29/32 mm Hog Casings and link 5 inches long.
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.

Polish Sausage Seasoning:

  • 100 g   White Pepper
  •   50 g   Majoram
  •   50 g   Nutmeg

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!

The way we cook our Sausage:
●    Place Sausage in Frying Pan and cover with water.
●    Simmer Sausage until heated through – 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

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Pork Sausage Patties – no Sage

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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 a smaller amount and adjust the seasoning to your own taste and preference.

Ingredients:

  •     10 lbs    Pork Shoulder Butts, boneless and trimmed
  •       70 g    Salt
  •       11 g    Seasoning Premix

Directions:

Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Pour over meat and mix thoroughly.
Roll out meat on a cookie sheet and cut out with a round cookie cutter or an empty, clean soup can. Place it on patty paper and pre-freeze. Once solid wrap airtight to prevent freezer burn.
Fry in pan until brown on both sides and done in the middle.

Pork Sausage Seasoning:

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

 

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Peameal Bacon

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1DSC02484

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 pork loin.
Combine salt, cure, pepper and garlic.
Rub cutlets with seasoning blend.
Place into bowl, add the water and cover with plastic wrap.
The water will keep it from drying out.
Let sit in refrigerator for two days.

Cover with cornmeal on both sides and fry in hot oil until done.

How much to cover the meat with cornmeal is up to you!
See my post on eatsandmeats.com.

 

 

Spargel Schnitzel – Schnitzel Hollandaise

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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.

1DSC02477Ingredients:

  • 4 slices    Pork Cutlets
  •          2    Eggs
  •    4 tbs    Milk
  •                Salt and Pepper to taste
  •                Flour
  •                Bread Crumbs
  •                Oil for Frying
  •     1 lbs    Asparagus
  •    1 pkg    Knorr Hollandaise Sauce
  •    1 cup    Milk, see package instructions
  •     4 tbs    Butter, we use unsalted

Directions:
Schnitzel:
Pound cutlets between plastic wrap to desired thickness.
Prepare 3 plates.  One with flour and one with bread crumbs. In the third bowl combine the egg and milk, season with salt and pepper and whisk thoroughly.
Coat the cutlets on both sides with flour, then saturate with the egg wash and cover with the bread crumbs.
For best results let breaded Schnitzel rest for 30 minutes before frying.
Heat the oil in the frying pan, add the cutlets and fry on each side until golden brown and done in the center.

Asparagus:
Break off bottoms.
Bring water in a frying pan to boil.
Place Asparagus into water, bring up to a boil again and reduce to a simmer.
Simmer for about 3 to 4 minutes to desired tenderness.

Hollandaise Sauce:
Prepare sauce with butter and milk according to directions on package.
You can make Hollandaise Sauce from scratch if you so desire!

Serve Schnitzel with Asparagus and Hollandaise Sauce.

Pork Sausage Links without Sage

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1spice3Ingredients:

  •     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 mix thoroughly.
Fill into Sheep Casings and link 4 inches long. 21 mm edible collagen casings can also be used.

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

 

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Country Style Pork Sausage

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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 mix thoroughly.
Fill into 30/32 mm Hog Casings and roll into a coil. 30 mm edible collagen casings can also be used.

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

 

 

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Fresh Italian Sausage, HOT

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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 and Oregano for each 5# of meat.

Directions:

Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Add to meat and mix thoroughly.
Fill into 30/32 mm hog casings and link 6 inches long.

*     If stronger Fennel taste is desired, increase the amount or add some ground Fennel. We usually use a combination of whole and cracked Fennel.
**  Crushed Red Pepper should be adjusted to desired heat of Sausage from 1g to 2g per pound.

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

 

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Fresh Italian Sausage, mild

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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 meat through the fine blade.
Dissolve salt and seasoning mix in water
Add to meat and mix thoroughly.
Fill into 30/32 mm hog casings and link 6 inches long.

**If stronger Fennel taste is desired, increase the amount or add some ground Fennel.
We usually use a combination of whole and cracked Fennel.

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

 

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