German summer sausage and Hungarian smoked sausage

Discussion in 'Sausage' started by rgautheir20420, Nov 13, 2014.

  1. Both recipes are from Len Poli's site so I'll spare the ingredient list. First time doing both recipes. Very excited. All the meat was diced, weighed, and mixed with spices and cure and are chilling out for a day. Left in pic is the Hungarian and right is mixture for summer sausage.

  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    If your makin sausage, I am watching.
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I'm in looks great so far

  5. reinhard

    reinhard Master of the Pit OTBS Member

    I'm in for this as well!! Reinhard
  6. Thanks everyone. I'm definitely excited for this stuff. It's getting made for a mustard tasting party that should be going down sometime before Christmas. Of course, there's extra that will stay with me [​IMG]

    I tend to like to break up the process. So, I'm looking at grinding on Saturday afternoon and then stuffing and smoking on Sunday midday after service. 
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm watching, too! How do you get an invite to the tasting party?

  8. So an update. The Hungarian sausages got made. The SS will have to wait till tomorrow. Here's the final picks....I can't help sampling right out of the chill bath.

    And this is how long they smoked with dust in the AMNPS, about 6 hours.

    Done and money shot.
    dirtsailor2003 likes this.
  9. Very nice!
    They look great!!!!

    ~Martin :smile:
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    The color is really nice and I can almost hear the snap of the casing as you bite thru.

    Looks like another great job.
    Last edited: Nov 17, 2014
  11. Hey, very nice looking sausage.

  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That Hungarian sausage looks great! wonderful color and great sliced shot! Nice Smoke!

  13. Thanks everyone. It's got a very nice mild flavor from the sweet paprika and sweet white wine. It's pretty damn good....and it's gonna go good with some great mustard. 

    Next up, SS stuff and smoke tonight....hopefully.
  14. reinhard

    reinhard Master of the Pit OTBS Member

    Wonderful job!!!! Great color!!!  Reinhard
  15. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Nice job on making this Hungarian sausage! It looks great!

    I've also been thinking of making more Hungarian sausage and seen this same recipe on Len Poli's site and thought, hey, I have a bottle of that wine. 

    My knowledge and consumption of wines is very limited but, I'm pretty sure this bottle is going down the kitchen drain.

    Its been sitting in my china cabinet for 20+ years [​IMG]  

    Again..... great job on this batch, enjoy!
  16. Ha wow 20+ years in a China cabinet? If it's been in there that long, I think you're obligated by some sort of booze laws to at least try it. If not and you ever make your way to Chicago, I'll take it [​IMG]

    Also, thanks! It was a fun (and long) smoke.
  17. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    A former friend of mine went back to Hungary to visit and brought back this bottle as a gift. It had a nice clear amber color to it originally, not looking too good these days. I don't want to hijack your thread..... the reason I mentioned it is, I think this is what the recipe calls for.

    Hope your German SS turns out just as good!
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking sausage. Congratulations!

  19. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great hope the S/S comes out as good as the Hungarian looks 

    A full smoker is a happy smoker 

  20. darwin101

    darwin101 Meat Mopper

    Ya done good, real nice looking sausage.

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