How traditional Hungarian sausage is made
Mind you, this recipe is not precisely how they ‘d typically make kolbász in rural Hungary. There, this sausage would be cold-smoked for at least 12 hours, then hung to dry in a ‘cool, airy ‘ place. This type of ‘smoked and dried ‘ blimp making would typically take place in cold weather, largely in winter, to keep the sausages cold at all times to ‘prevent spoilage ‘. I ‘d say spoil should be as much of a refer as contamination with harmful bacteria. careless, all this is done without the help of nitrates, nitrites, or bacterial appetizer cultures. I ‘ve made several sausages like that but did it lone with inheritance pork barrel purchased from a small trust farm and I did all the butchering myself with sterilized knives and kept the pork barrel as clean and cold as possible. Was it worth it ? probably not. I like the color and the season that sausages acquire when using nitrites/nitrates. I besides like the quilt of knowing that with nitrites/nitrates my sausages are 100 % safe to eat.
About this recipe
That said, this hungarian blimp recipe is for a fully cooked, smoked type of blimp, made following the stream USDA guard guidelines. I adjusted the tied of salt to be in trace with my fume sausage recipes as traditional hungarian blimp that is cured is saltier. If you want to make a ‘fresh ‘ interpretation of this blimp, substitute Cure # 1 with an equal come of salt. 
If you want to make your hungarian sausage more like the traditional ‘smoked and dried ‘ interpretation, ersatz Cure # 1 with Cure # 2, add a newcomer culture, and add more carbohydrate or dextrose, depending on what newcomer culture you will be using. You ‘d besides want to bump the salt up to 2.8 % – 3.25 % for guard .
Spices and seasonings
The spices are genuine to what you ‘d find in a traditional hungarian kolbász – hot and sweet sweet pepper, caraway, and garlic. I ‘ve seen recipes with black pepper and without and with and without garlic. I went with what I personally like, indeed ‘yes ‘ to pepper and garlic. Some recipes I found used cumin but I am not a fan so I use newly grate caraway seeds. 
Sugar is not a common ingredient in this blimp though I did find a copulate of recipes using it. My recipe does excessively as I find that it improves the overall taste of any pork sausage and it surely does in this one. The proportions of hot and sugared paprika vary to suit a butcher’s/customer ‘s personal taste, there is no standard here. typically, you will find hot paprika constituting anywhere from 20 % to 30 % of the total amount of paprika. Some sausages use only sugared sweet pepper. My personal preference is to use about 18 % -20 % of hot sweet pepper and 80 % sweetly paprika which gives me a pleasant mild heat. Without it, this sausage tastes boring. More hot paprika begins to turn some people off. sol, 18 % -20 % is a estimable begin point. Using fresh, good-quality hungarian sweet pepper in this sausage is crucial. The fresh it is the more aromatic it is and it makes a huge difference to the concluding taste. I think the coloring material of the sausage is better excessively when using fresh sweet pepper .
Traditional Hungarian Sausage
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Prep Time:
3
hours
Cook Time:
4
hours
Curing/resting time:
1
day
16
hours
Total Time:
1
day
23
hours
Servings:
12
Calories:
386
kcal
generator :
Ingredients
- 4 1/2 pound pork butt
- 1/2 pound spinal column fat or pork barrel belly
- 2 1/4 Tbsp kosher strategic arms limitation talks
- 1 tsp Cure #1 level
- 1 tsp black pepper
- 3 1/2 Tbsp sweet sweet pepper
- 2 1/2 tsp hot paprika
- 3 cloves garlic pressed
- 3 tsp caraway seeds labor
- 1 tsp carbohydrate
- 1 cup ice water
Instructions
-
Cut the meat, and the back fat, into 2″ (5-6 cm) pieces, mix with salt and Cure #1. Place in a container, cover, and refrigerate for 24 hours.
-
Grind the pork and the pork belly/back fat (partially frozen for 20 min in a freezer) through a medium-size plate – 1/4″ (6mm). You can also chop the meat and the fat finely with a knife.
-
Mix the ground meat with the seasonings, adding a cup of ice water. Mix well until the meat becomes sticky.
-
Stuff into hog casings (28-32 mm), making 1-foot lengths and tying them into rings. Prick any visible air pockets with a needle.
Read more: Easy Oven-Baked Baby Back Ribs
-
Hang the sausage to condition in a cold room at 33F – 38F (like an unheated garage in winter) or refrigerate overnight. Do not let the sausages freeze.
-
Dry for about 60 minutes in the smoker at about 110F – 130F without smoke. The sausages should be completely dry before applying smoke.
-
Smoke at around 130F for 2-4 hours or until the casings develop a nice brown color. Use oak, beech, cherry, hickory, or pecan wood.
- next, poach at 161F – 165F for 25 – 35 minutes or until the inner temperature reaches 154F -158F. alternatively, bake in an oven with convection, with a hot body of water pan below the sausages, at 175F for about 30-50 minutes or until the inner temperature reaches 154F – 158F. You can besides finish cooking the sausage in the smoker/smokehouse by gradually increasing the temperature in the smoker to 165F-175F-185F and up to 195F. This method acting is not as easy and may take a long time depending on weather conditions and humidity inside the smoker .
-
Cool the sausages down in an ice bath or shower them with cold water and dry them with paper towels. If you have access to a fairly cold room, again, like an unheated garage in winter, just hang them there to cool down.
- optionally, hang the blimp in a cool room or a bring around chamber for 5-7 days to dry at about 55F and 75 % relative humidity. This will prolong the ledge life and intensify the spirit of the blimp .
- store in a refrigerator .
Nutrition
Calories:
386
kcal
|
Carbohydrates:
2
g
|
Protein:
33
g
|
Fat:
27
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
113
mg
|
Sodium:
1374
mg
|
Potassium:
632
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
742
IU
|
Vitamin C:
1
mg
|
Calcium:
33
mg
|
Iron:
2
mg
