*  Exported from  MasterCook  *
                             HUNGARIAN SAUSAGE
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pork                             Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Pork butt, boneless - cut
                         -into large pieces
    1       lb           Beef chuck, cut into large
    1       lb           Pork fat, fresh - cut into
                         -large pieces
   10                    Garlic cloves, peeled and
                         -crushed (about 2 tbs)
    1       c            Water
    2       tb           Salt
      1/2   tb           Black pepper, freshly
    3       tb           Hungarian paprika
    1       t            Saltpeter
      1/4   ts           Cloves, ground
    1                    Sausage casing, 1 diameter
                         -- 10 feet
       In a meat grinder, coarsely grind the pork, beef,
   and pork fat, in batches. Add all remaining
   ingredients, except the casings. Mix well and allow to
   sit while you clean the casings.
       Rinse the casings thoroughly in cold water and run
   fresh water through them. Drain.
       Using a sausage machine, a KitchenAid with a
   sausage attatchment, or a sausage funnel, fill the
   casings and tie them off into about 16 lengths. Do
   not fill them too tightly as they must have room to
   expand when they cook.
       Hang the sausages in a home style smoker and smoke
   them for abour 1 hour. Do not allow the temperature of
   the smoker to go above 150 F.
       Remove the sausages and hang over a stick or
   dowel. Put the stick in a cool place and position an
   electric fan so that it will blow directly on the
   sausages. Allow them to dry for 2 days. They are they
   ready for use.
       Place them in the refrigerator, where they will
   keep well for about a week.
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