Homemade Sausage Making

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

Hi Ray.

It sounds good. If I made it for myself, it would be 66 cloves of garlic, that's all.

Gulyás wrote:Hi Ray.

It sounds good. If I made it, it would be 66 cloves of garlic, that's all.

I'll put in a lot more garlic when I make the Kolbasz for smoking. I've never used liquid smoke before so I kind of wanted to stick to the recipe hoping things wouldn't be over-powering. I'm also thinking of boiling up some onions in beer and soaking them like a brat for 10 minutes before going on the grill. Drain the onions and sautee them in butter to go on the French roll with the sausage and mustard. Oh yeah!

Hi Ray,
I agree with Gulyas about the garlic, the more the better, at least 2 whole knobs of garlic done Snagmans way (stewed in some water). Add some hot paprika powder as well. I like eating a few butt burners and it's healthy too.
You'll never change the recipe back again.
Regards,
Jan.

I'll bet they would be magnificent grilled over hardwood embers. Nice recipe. Thanks for sharing Ray.

Best Wishes,
Chuckwagon

Topic Split - 10.03.12@13:55 ~CW~ See "Sausage Chat" in this forum.

That looks great!

pamstacticalv12 wrote:That looks great!

Thank you and welcome, seems you're just a littlw ways down Hwy99 from me! There's a lot of great folks and knowlege here, enjoy. RAY