Homemade Sausage Making

I'm looking into making Kolbasz and thought I'd run this by to see if there was approval of the recipe, or would changes be in order, it's from the Len Poli site.

5 lbs pork butt
3/4 cup Tokaji wine
5 tsp salt
3 tbsp Hungarian paprika
4 colves garlic, minced fine
2 & 1/4 tsp ground all-spice
1 tsp Instacure #1

Seems a bottle of this Tokaji wine costs at least $20 and probably wouldn't keep long after being opened. Would there be a cheaper alternative for this dessert wine? I'm also thinking instead of 3 tbsp paprika of using two, and one of cayanne, kick it up a bit. Looks like it takes a heavy smoke. Any thoughts?

Hello Ray.

In Hungary there are as many different sausages, as they make them, to their own taste.

There are hundreds of Tokaji wines, here is the most famous one....http://thehungariangirl.com/2009/05/07/ ... rian-wine/

If your looking for something cheep, the Mogen David is similar.

The recipe looks O.K. You can put in as much, or as little paprika as you wish. Normally I do it by the way it looks. More paprika, the more color you're adding.

The New York state tokay wines are sweet and pleasant and i wonder if they are just the american versions of Hungatian tokaji wine.

This is the first time I hear about "The New York state tokay wines".

But I was born close to the place of the original......http://en.wikipedia.org/wiki/Tokaji

Bende in Chicago sells about 10 different kind, but you can buy it only in the store, because they don't ship it......http://www.bende.com/

Some of their products........http://www.bende.com/meats-salami-smoke ... ribs-c-56/

ssorllih wrote:The New York state tokay wines are sweet and pleasant and i wonder if they are just the american versions of Hungatian tokaji wine.

Ah, I had no idea Tokaji and Tokay would be the same thing, or at least maybe close enough. I don't want to spend $20 on a bottle I MIGHT use a cup and a half out of. Thanks for that! RAY

Tokaji, and Tokay are 2 different thing.

Tokay is an alternate spelling for tokaji. This brief article from wikipedia explains the whole story. http://en.wikipedia.org/wiki/Tokaji

My friends Geza and Gabor tell my to use the Tokaji if I'm going to make Kolbasz. Too hot to smoke anything here anyhow, been that way for six weeks. Maybe another trip over to the coast for cooling off and more fish fillets for the freezer. Thanks for your advise. RAY

Gulyás wrote:Tokaji, and Tokay are 2 different thing.

That seemed to be point-on! All I could find was this half-bottle at Bevmo for $24, so I picked it up figuring that would be about right for a 15lb batch. The added expense makes me think this is a sausage I won't be making but on special occasions, and for special friends. Still too hot here to smoke anything but a cigar. After a August full of 100° days we're setting a record for consecutive days in the 90's, 17 and counting with no end in sight. Maybe there is something to all that global warming talk.RAY

http://www.bevmo.com/Shop/ProductDetail ... ctID=35865