Search found 54 matches
- Wed Feb 23, 2011 19:25
- Forum: Sausages
- Topic: [USA] Recipe for Hungarian Sausage
- Replies: 11
- Views: 21984
Gyulai Kolbasz pork shoulder fat ratio 8,5-1,5% salt 22g cure #1 2,5g sweet red paprika 6g hot red paprika 2g chilli 2g white pepper 2g black pepper 2g fennel 1g garlic 5g cube the meat let it rest in the fridge for 24hrs , grind fat thru 3mm plate , mix all the ingredients together , let rest in th...
- Wed Feb 23, 2011 14:26
- Forum: Sausages
- Topic: [USA] Recipe for Hungarian Sausage
- Replies: 11
- Views: 21984
- Tue Feb 22, 2011 18:02
- Forum: Sausages
- Topic: [USA] Recipe for Hungarian Sausage
- Replies: 11
- Views: 21984
hi guys ! i grew up near the hungarian border , had hungarians working with me . the real hungarian sausage has only 3 kinds of red paprika , black pepper , garlic and salt for fresh and cure for smoked sausage and the gyulai kolbasz has also i bit fennel in it , plus all have a bit of icing sugar a...
- Fri Feb 04, 2011 16:16
- Forum: Other products
- Topic: smoked turkey legs and ham hocks
- Replies: 5
- Views: 7953
- Thu Jan 27, 2011 16:15
- Forum: Smoked pork products
- Topic: [USA] Makin' Bacon
- Replies: 137
- Views: 185291
- Thu Jan 27, 2011 16:11
- Forum: Sausages
- Topic: [CAN] Hungarian Bratwurst
- Replies: 6
- Views: 9688
Toolmann, Got to love that sweet paprika eh? Lots of folks have trouble getting it - the Hungarian (sweet) stuff. Most of the paprika available is Spanish paprika and it is a little more bitter. Our buddy Steelchef in Ft. St. John, B.C. smokes his own! He has offered to share his recipe to anyone w...
- Thu Jan 27, 2011 16:09
- Forum: Hardware
- Topic: Meat grinder
- Replies: 9
- Views: 7242
- Wed Jan 26, 2011 23:43
- Forum: Sausages
- Topic: [CAN] Hungarian Bratwurst
- Replies: 6
- Views: 9688
[CAN] Hungarian Bratwurst
pork meat with 20% fatt
16-18 g sea salt/kg to taste
5 g pepper black/kg
3-5 g garlic /kg to taste
10 g hungarian sweet red paprika/kg
grind meat thru 6 mm plate mix well and stuff in 29-32 casings , twist them 20cm long
good for frying or grilling
16-18 g sea salt/kg to taste
5 g pepper black/kg
3-5 g garlic /kg to taste
10 g hungarian sweet red paprika/kg
grind meat thru 6 mm plate mix well and stuff in 29-32 casings , twist them 20cm long
good for frying or grilling
- Wed Jan 26, 2011 23:25
- Forum: Smoked pork products
- Topic: [USA] Makin' Bacon
- Replies: 137
- Views: 185291
- Wed Jan 26, 2011 22:51
- Forum: Smoked pork products
- Topic: [USA] Makin' Bacon
- Replies: 137
- Views: 185291
- Wed Jan 26, 2011 22:47
- Forum: Hardware
- Topic: Meat grinder
- Replies: 9
- Views: 7242
just bought it , here some more pics
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http://cgi.ebay.com/ws/eBayISAPI.dll?Vi ... &viewitem=
- Fri Jan 14, 2011 16:25
- Forum: Hardware
- Topic: Meat grinder
- Replies: 9
- Views: 7242
- Fri Jan 14, 2011 16:23
- Forum: Hardware
- Topic: Meat grinder
- Replies: 9
- Views: 7242
- Fri Jan 14, 2011 15:57
- Forum: Offal products
- Topic: Liver sausage
- Replies: 28
- Views: 39952
- Fri Jan 14, 2011 15:03
- Forum: Offal products
- Topic: Liver sausage
- Replies: 28
- Views: 39952
hi chuckwagon ! i agree with you on the cure for raw cured sausages , the liversausage is a cooked sausage wich dont need curing , the only thing the cure does is the brighter colour , with salt its a more grey colour , for some not apetizing looking , thats all . i have some other liverwurst recepi...