This is Hungarian Paprika Sausage, a mixture of two parts pork(shoulder), one part lean beef stew meat, and jowl fat. I believe that this may be favorite thus far. It too is emulsified with water and cold smoked for 2 hrs. Once smoked, I hung the links down stairs in the wine cellar to dry out for five days thus far. At this point the sausage is uncooked and looks like it has a bright future in this weeks paella or jambalaya.
A mixture of mostly lean beef with some pork(shoulder) and fat back has an interesting technique. It is ground through a large die with a curing mixture of salt, TCM and dextrose and seasoned with dry mustard, ground coriander and garlic. It is then set in the fridge for at least a day to cure. At this point, it is then finely ground and stuffed into hog casings. It is cold smoked for two hours to develop a nice bronze color, then turned up to a hot smoke to cook the rest of the way through. The result was a firmer-textured and bright colored sausage.