With the weather here back up into the mid 90's I'm once again putting my plans for a batch of smoked Kolbasz on hold until things cool down. Next week I'll be deer hunting with a couple of youngsters just turning 40, Hungarian brothers who apprenticed under me 20 years back. Every year when we go they like me to do all the cooking, and these boys can really put down some chow. They are still quite capable of dragging a dead buck up out of a steep canyon, something that's a bit beyond me these days, so things work out rather nicely. I picked up a whole pork butt this morning, deboned it, cut out ten pounds for the grind and shrink-wrap froze the rest for later use
The recipe I decided on for this batch was a follows:
10lbs pork butt, course gound
1/3 cup Hungarian paprika (mild)
4-tbsp salt
2-tbsp ground allspice
6 garlic cloves, minced
2-cups water
6-tbsp liquid smoke
I used 32-35mm hog casings that were the ones left over from other grinds over the last year or so, just packed in salt, shrink-wrapped, and refrigerated. They worked great and the leftovers are back in the fridge good to go for the next time.
The test patty I fried up was quite enjoyable and very different from the Italian sausage I've grown used to making. I'm thinking the links grilled on a open fire, French roll, little sauerkraut and some deli mustard will make a fair deer season lunch. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
