Classic Hungarian Sausage Recipes

CLASSIC HUNGARIAN SAUSAGE

Classic Hungarian Sausage image

Make and share this Classic Hungarian Sausage recipe from Food.com.

Provided by figaro8895

Categories Pork

Time 30m

Yield 4 1/2 pounds, 1 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs boneless pork butt, cut into large pieces
1 lb beef chuck, cut into large pieces
1 lb fresh pork fat, cut into large pieces
10 garlic cloves, peeled and crushed (about 2 Tablespoons)
1 cup water
2 tablespoons salt
1/2 tablespoon fresh ground black pepper
3 tablespoons Hungarian paprika
1 teaspoon saltpeter
1/4 teaspoon ground cloves
pork sausage casing, about 10 feet, 1 inch in diameter as for Polish sausage

Steps:

In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all the remaining ingredients except the casings. Mix well and allow to sit while you clean the casings.
Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, a KitchenAid with a sausage attachment, or a sausage funnel, fill the casings and tie them off into about 16-inch lengths. Do not fill them too tightly as they must have room to expand when they cook.
Hang the sausages in a home-style smoker and smoke them for about one hour. Do not allow the temperature of the smoker to go above 150.
Remove the sausages and hang over a stick or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages. Allow them to dry for two days. They are ready for use. Place them in the refrigerator, where they will keep well for about a week.

Nutrition Facts : Calories 8396.4, Fat 760.4, SaturatedFat 337.1, Cholesterol 1707.1, Sodium 15070.2, Carbohydrate 23.8, Fiber 9.4, Sugar 2.5, Protein 343.8

HUNGARIAN HOT SAUSAGE AND LENTIL STOUP

Hungarian Hot Sausage and Lentil Stoup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/2 pounds bulk hot Italian sausage
3 cloves garlic, chopped
1 medium onion, chopped
2 portobello mushrooms, gills scraped out, chopped
1 cup pre-shredded carrots, available in sacks in produce department of the market
1 cup lentils
1 large starchy potato, peeled and chopped
Salt and pepper
1 bay leaf, fresh or dried
2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
3 sprigs fresh rosemary, in tact on stems
1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes
6 cups chicken stock
4 cups kale or chard, a small bunch, veins removed and chopped
Crusty pumpernickel bread, to pass at table
Butter, for bread

Steps:

Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.

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