Spicy Smoked Hungarian Sausage | Celebrate Sausage S03E17
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- Опубликовано: 29 сен 2024
- Today we are making the Smoked Hungarian Sausage.
Check out Smokin-it Smokers here: www.smokin-it....
The smoker I use is a 4D wifi Digital and the cold smoker I use is called the Bella Cold Smoke Generator.
You can find a printable recipe here: twoguysandacoo...
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bd...
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If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p...
Items Used in this video:
Hungarian Paprika Sweet: amzn.to/3dX1wCY
Hungarian Paprika Hot: amzn.to/3Rr2p4y
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
Kotai Chef Knife: tinyurl.com/5y... (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y2...
Sausage Stuffers: tinyurl.com/56...
Meat Grinder: tinyurl.com/59...
Stuffing Horn Cleaner: tinyurl.com/3a...
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Custom Cutting Board: tinyurl.com/3e...
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p...
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
Kamado Ceramic Grill: www.grillagril...
►SAUSAGE & SALAMI STUFF WE USE
Kotai Chef Knife: tinyurl.com/5y... (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y2...
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Sausage Stuffers: tinyurl.com/56...
Meat Grinder: tinyurl.com/59...
Meat Mixer: tinyurl.com/yc...
Meat Slicer: amzn.to/31XV19q
Stuffing Horn Cleaner: tinyurl.com/3a...
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3e...
Butcher Twine & Dispenser: amzn.to/35QFhIa
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
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Eric
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The snap on that bite was amazing.
Check out Smokin-it Smokers here: www.smokin-it.com/ Use the discount code PANAMA10 for 10% off any smoker or cold smoke generator
The smoker I use is a 4D wifi Digital and the cold smoker I use is called the Bella Cold Smoke Generator.
I have the 3D size and can't say enough good things about it. 😄👍
Man you are really spoiling us 😋
As a Hungarian, I write that we don't usually put pepper in this sausage, only paprika, garlic, and cumin. :) And yes, the real thing is only with Hungarian red pepper! :)
A little correction: usually we don't put pepper in it but in Gyula (a town on the eastern side of the country) they put black pepper in it
NOT cumin (rómaikömény) but Caraway (fűszerkömény) - totally different
@@nuckingfuts4721 yes, thanks!
What great timing for this video! Yesterday I made Debrecziner sausage, which is a type of Hungarian smoked sausage. A bit different from yours, I didn't use caraway but I added marjoram. Also, I used home grown paprika rather than stuff from the store. Today I'm smoking them and I'm going to use your method. Keep up the great work! ❤️
Holy that juciy squeeze at the end looks delicious! Well done again Eric!
I pulled a pork shoulder out of the deep freeze yesterday, but wasn't sure what I would use it for.
Now I know! Thanks Eric.
I really love this third season. I eagerly await the upload of every episode every day.
This is an excellent initiative. You efforts are greatly appreciated.
Thank you!!! I'm glad it's appreciated
Man, that looks ridiculously good!
Made this again without Cure. Formed small meat balls (bite size) and cooked in oven at 400 for 15 minutes (165 internal). Turned out fabulous. Thanks again for sharing this. very tasty sausage recipe.
meg sutotte a barom a smoker ben 🤣
Oh my goodness yes! I would love to use the Hungarian Mangalitsa pork in this recipe!
When my mom and dad would make sausage my mom would turn the casting inside out to rinse them after soaking them. I do the same thing when I make sausage. Have you ever made Hungarian Hauka? Not about the spelling. It's made with the pigs head, heart and liver with cooked rice and onions.
I love how this looks. My son was just in Hungary and I'd like to make this with him. How do you think this would work in Umai bags? I don't have the other equipment. I do have a Kamado and have smoked a number of your recipes on that. I have a cold smoke pellet tube as well.
Wow! Thanks for this looks delicious!
This sounds really good, but until I get a smoker couldn't it be made as a fresh and not smoked? Yes the flavor would be definitely different. So in making as fresh would the cure additive be needed since it will be cooked later when for a meal?
Great video and recipe. Could you let the sausages hang and dry, losing 35% of its weight?
You have to adjust the salt content to 3% and add Instacure #2....you can do the same for just about any recipe for fresh sausage to turn it to dry sausage.
Anyone know why my sausage turn out mushy in middle when it's cook
barring any normal production hiccups your job is my dream job .. being able to create and tweak all things smoked meat and any variation ... with your base knowledge and huge amounts of experience you could probably take on apprentices/interns to pass on your wisdom .. if I could swing it I would be there in a heartbeat .. keep it up my friend
That sausage is too juicy. Said no one, ever.
Zsa Zsa Gabor Loved it, rumor has it.
Great looking sausage, I can almost taste it 😋! Thanks for sharing another wonderful recipe!
Any idea what type of wood they were smoked with?
Traditionally you must have to rest the sausages for 1-2 days in a cold (10-15 celsius) place. After you place them on wooden sticks to cold smoke ( best is the smoke is on room temperature 20celsius) the smoke should be oak or beech wood or the mix of these two. The smoking time is 24-36 hours.
Good one again
When the 80s synth music kicked in.... 😂🎉
Articulate and soo educational! Thank You!
Those look delicious.
Loving the series! Thank you!
Nice
The day that I discovered that specific brand of smoked paprika was one of the best days of my life.
Totally agree
That sausage is just up my lane and will definitely go on my 'sausage to try' list. I notice that the Hungarian Paprika also comes in a smoked version, both hot and sweet, so that might be worth trying too.
I have seen some restaurants take their own homemade sweet Hungarian paprika and through trial and error found a way to smoke their own house-made product .. it cut costs by around 75% and they had a way fresher product .. logistically a hard thing to do but worth it ... I describe the difference between regular paprika and Hungarian paprika like the difference between water and cream .. they both are liquids but the cream tastes way better ...lol try some on your deviled eggs ... Agame changer
been living in Hungary since 1987 and nobody here every eats/uses smoked paprika. It is available now, but there is no tradition of using it.
what would you advise for a substitute if I cannot find any back fat?
a fatty pork shoulder should do the trick as it is usually 30% fat. You can also use pork belly
Hi Eric! So glad I discovered your RUclips channel. I tried your hungarian sausage recipe and it turned out great! Now I want to make Hungarian Sausage with cheese. What kind of cheese do you prefer for your hungarian sausage? I'll appreciate your reply... Thank you Sir Eric!
Watch you videos religiously and working towards perfecting our cultural sausage. “Basque Chorizo”. It’s very similar to your base sausages that you prep on most of your varieties. I was hoping you could give me any insight on honing in on ingredients. My dad watched his immigrant father make them and knows of the basic spices, salt, pepper, lil paprika for color, maybe garlic, but not in depth. Looking to you the sausage wizard to help me out. Thanks and I look forward to your response. Would love to see a video on it. The Basque community would love it. Anthony
Hi Eric, The droewor turned out good. Went 5 days, should be good on the boat this summer. Got the biltong box running; temp about 63, humidity 32, in the basement cold in the northeast still. Weighted out the spices, waiting for the pork to thaw and going to make the spicy Hungarian,but drying in the biltong box. Went with 2.25% kosher salt, .25% cure #1, and using 22-24 sheep casing. Also, that sweet and hot real Hungarian paprika is a killer!!!! SO GOOD, so worth the wait to get.
Hi Eric! Thank you for your huge and beneficial body of work... May the good Lord replenish you for your passion and selflessness and provide you with more inspiration.
Do you happen to have a recipe for paté en croute? Thanks...
Hi Eric, great Sausage,for this Sausage you neeeed sam Horseradish. Have a flavorful Day Joe
Once again, an excellent, simple sausage! Question: I've noticed that some of your recipes for fresh sausage sometimes contain a binder (potato starch, powdered milk etc.) and some don't. I always use a binder and find that my sausages turn out firm, juicy and tasty. Is there any rule of thumb you can suggest for when to use a binder and when to eliminate one? Thanks in advance!
How do you reheat these? These look really moist, but reheating to long or incorrectly can make them dry. These didn't look dry.
Told my little brother
We need to make this one but substitute the meat with Great Elk Stag, and Ostrich and name it the Winged Hussar Sausage.
got my order of hog casings from the sausage maker today. i'm excited! can't wait for the next videos
Saucisson in ashes
Cured sausage in ashes ,have you ever made one ?
Smokein-it smokers are great for cold smoking and for the initial fermentation stage of dry salamis. Don't forget to include the smoke generator as an accessory.
Thank you. Been waiting for this.
I wonder if you can do this without the hot paprika? And if so what adjustments need to be made to the other spices to compensate for it?
you can really ear that casing crunch when you bite into it.
Thank You Eric
Where do I find the recipe for this?
looks great, thanks!
Season 3 is awesome!!!
Hi Eric: I checked the pH of this salami just about 45 hrs after fermentation and it was all the way down to 4.41! Is ruined or is it still worth trying to dry it out in a chamber for a couple of months?
Totally dry it. A lower pH is never a problem
Fantastic looking. What type/flavor of wood pellets do you prefer to use? And why?
Thank you. It depends on what I'm making. I tend to lean on pecan and apple wood quite a bit, but I also like mesquite and hickory as well as cherry. For a stronger smoke flavor with proteins like pork I will go down that hickory/pecan blend. For chicken, duck, fish, goose, i tend to go apple/pecan
Wow, that looks good
Looks good!
Thx. ,
I’m making with chicken thighs instead of pork, should I smoke to a temp of 165 or 145? Thanks for sharing recipe.
If you follow this recipe exactly including cooking schedule, I would keep the end temp the same. If you plan on cooking hot and fast, I would cook to 165
Thank you
I made this recipe for a friend of mine who is from Hungary. It 'reminded' him of home. Best Kielbasa in Denver, was his comment.
Nice. What a compliment
@@2guysandacooler You are the sensei
We do not eat pork. What other cuts can I use to substitute the pork?
Anything you want. You just want at least a 25-30% fat content
@@2guysandacooler Thank you!
As a Hungarian viewer, I must say that looks flawless.
As a Hungarian you have no idea about Hungarian sausage.
I love Hungarian food fights. The best ones are usually over Gulyas though 😆👌
There are as many recipes as there are households, but sure keep those precious gates of yours if that's what makes you happy.
Man now you gotta do romanian Transylvanian sausage, can't give to much love to them Hungarians
@@john.c he did 2 Hungarian sausages tho
😅😂
Lovely Stuff!
As I have said before, those Smokin-It Cookers are the biz. When I was looking at importing one (to the UK) the Smokin-It Team were nothing but absolutely brilliant in answering all my questions and helping with technical stuff as well as shipping and Customs etc.
And even though it worked out, financially wise, a "No-Goer" the Smokin-It Team always provided absolutely first class, helpful advice.
Huge Kudos to the Smokin-It Team.
Back to the food!
I made Friends with a local Hungarian Store, by Y'Know? Asking questions, showing a genuine interest in their products and how best to utilise them, how they came to be in the UK, their history and loves...Especially the smoked stuff. I then took them some of my homemade, dry cured, 60hr Smoked Bacon as a gift.
I thought I was going to be made part of the Family! Such was their enthusiasm for the stuff. Anyway, next time I'm there, they tell me how much they liked my Bacon and they gave me a few of their homemade, cured, heavily smoked sausages (they can't sell these as they are made in their home kitchen) and they were UTTERLY BRILLIANT!!!! Massively garlicky, slightly salty, beautifully smoked and that paprika flavour coming through with a slight, slight hint of caraway....But it was the texture!!! I have never been able to replicate it!....I have come close but no cigar.
Thank You for this video for both showcasing Smokin-It and that memory of my first real chats with the lovely people of that store.
Peace, Love'n'BBQ.
We just made 140lbs of sausage , I smoked 100lbs of my Hungarian Sausage & now I have it hanging to dry out ....
NIce!!!