Hungarian Paprika Sausage

900g lean beef, diced

2kg pork shoulder, diced

900g jowl fat

80g kosher salt

140g nonfat dry milk powder

6g pink salt

8g ground white pepper

80g Hungarian paprika

120mL(1/2C) ice water

hog casings

  • Grind pork and beef through large die.
  • Grind jowl fat through small die.
  • Combine all ingredients except water in chilled mixing bowl.
  • Mix slowly with a paddle attachment and add water.
  • Turn up to medium speed and mix for 2 minutes.
  • Check seasonings.
  • Stuff into casings and refrigerate over night.
  • Cold smoke for 2-4 hours.
  • Hang in cool, dry place for at least a week.
  • Refrigerate or freeze.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s