BBQ brisket shredded and served with fries Oven-Braised BBQ Brisket BBQ chicken thighs served Sticky BBQ Chicken Thighs (Oven Baked) BBQ ribs served with corn on the cob Oven-Baked BBQ Ribs with Buttered Corn Irish pear cider served fresh Irish Pear & Cider Cocktail Holiday apple cider served in a glass Mulled Holiday Apple Cider with Orange Spiced cherry cider served in a glass Spiced Cherry Apple Cider Glass of blueberry mint lemonade Blueberry Mint Lemonade with Homemade Syrup Blueberry iced tea in a glass Fresh Blueberry Iced Tea Blueberry liqueur in a bottle Homemade Blueberry Vodka Liqueur Green Apple Cider served fresh Iced Granny Smith Apple Cider Mocktail Green tea with lemon served fresh Classic Lemon Green Tea Vanilla latte served fresh Homemade Vanilla Bean Latte Fiery spiced cider in a glass Spicy Ginger-Chili Apple Cider Oak Aged Cider served in a glass Bourbon-Barrel Style Spiced Apple Cider Winter fruit tea served in a glass Spiced Winter Fruit Tea with Rosehips Tropical fruit tea served in a glass Tropical Green Tea Punch with Mango and Pineapple Salted Caramel Cider in a glass Salted Caramel Apple Cider Cantaloupe smoothie in a glass Creamy Cantaloupe & Yogurt Smoothie Plum Vanilla Cider served Vanilla-Plum Sparkling Apple Cider Mocktail Spiced Plum Tea served in a glass Spiced Plum Tea Infusion BBQ brisket shredded and served with fries Oven-Braised BBQ Brisket BBQ chicken thighs served Sticky BBQ Chicken Thighs (Oven Baked) BBQ ribs served with corn on the cob Oven-Baked BBQ Ribs with Buttered Corn Irish pear cider served fresh Irish Pear & Cider Cocktail Holiday apple cider served in a glass Mulled Holiday Apple Cider with Orange Spiced cherry cider served in a glass Spiced Cherry Apple Cider Glass of blueberry mint lemonade Blueberry Mint Lemonade with Homemade Syrup Blueberry iced tea in a glass Fresh Blueberry Iced Tea Blueberry liqueur in a bottle Homemade Blueberry Vodka Liqueur Green Apple Cider served fresh Iced Granny Smith Apple Cider Mocktail Green tea with lemon served fresh Classic Lemon Green Tea Vanilla latte served fresh Homemade Vanilla Bean Latte Fiery spiced cider in a glass Spicy Ginger-Chili Apple Cider Oak Aged Cider served in a glass Bourbon-Barrel Style Spiced Apple Cider Winter fruit tea served in a glass Spiced Winter Fruit Tea with Rosehips Tropical fruit tea served in a glass Tropical Green Tea Punch with Mango and Pineapple Salted Caramel Cider in a glass Salted Caramel Apple Cider Cantaloupe smoothie in a glass Creamy Cantaloupe & Yogurt Smoothie Plum Vanilla Cider served Vanilla-Plum Sparkling Apple Cider Mocktail Spiced Plum Tea served in a glass Spiced Plum Tea Infusion
Smoked sausage sliced, served with fresh bread and peppers.
Traditional Hungarian smoked sausage, made special by distinctive spices and smoky aroma.

Homemade Smoked Hungarian Sausage

Author: Flavelo
Recipes Main Courses
The crown jewel of pig slaughter feasts, where meat preservation becomes art. Sausage is simply meat, fat, and spices in a casing. The secret lies in the meat-to-fat ratio (approx 70:30) and cold smoking, which dries and cures the product while imparting that distinctive flavor essential for Hungarian bean soups.
🕒 Prep Time 2 hrs
⌛ Total Time 2 days 2 hrs
🍽️ Servings 20 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Meat grinder
  • Sausage stuffer
  • Large mixing tub
  • Smoker

Instructions

1 ✓

Grind meat and fat using a medium die.

Tip: Meat must be very cold during grinding so fat doesn't smear (breaking emulsion) but stays distinctive.
2 ✓

Add salt and spices, then knead mass thoroughly until meat becomes sticky and 'whitish'.

Tip: This is the most important step: kneading releases proteins (myosin) that act as glue to hold sausage together when sliced.
3 ✓

Stuff mixture tightly into prepared (rinsed) casings, careful not to burst them.

Tip: Ensure no air bubbles remain. If they do, prick with a needle.
4 ✓

Twist links to desired size and hang on rods to dry overnight in a cool place.

Tip: Drying allows casing surface to dehydrate, accepting smoke better.
5 ✓

Cold smoke (beech sawdust) for 2-3 days until nice reddish-brown.

Tip: Temperature must not exceed 70-75°F (20-25°C), or fat will melt and sausage turns sour.

Recipe FAQ

Why are there air pockets?
Filling wasn't tight enough, or you didn't prick the casing. Air can cause spoilage (mold).
Why did it dry out too much?
Meat was too lean (not enough fat) or smoked too long/hot.

Ingredients

  • 15 lbs Pork Shoulder (Butt)
  • 6.5 lbs Pork Back Fat (firm)
  • 7 oz Salt (non-iodized, Kosher)
  • 5 oz Hungarian Paprika (mix of sweet and hot)
  • 1 oz Fresh Garlic (crushed)
  • 0.7 oz Ground Caraway
  • 0.35 oz Black Pepper (ground)
  • 65 ft Hog Casings