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See how the pros make the sausage!

2016. 02. 08.

Today we invite you on a small culinary adventure, where traditional flavors and modern cuisine meet. We have brought recipes that are guaranteed to dazzle family and friends - Gyulai smoked sausage, boiling sausage with rosemary, and a little curiosity, the millet mush white pudding.

Gyulai smoked sausage

Ingredients:

- 8 kg pork shoulder or thigh,
- 2 kg of fatty bacon
- 3 dkg black pepper
- 1 dkg ground cumin
- 10 dkg homemade red pepper 
- 2.5 dkg of Hungarian garlic
- 25 dkg of sea salt.

The process of making:

Mince the meat in a meat mincer equipped with a disc with a medium hole and the bacon with a large hole. Add the salt and spices and mix thoroughly. After that, let it rest for 24 hours. Then mix it again, stuff it into pork small intestine and make 20-25 cm pairs of it. Put it on a cold smoke, smoke it until pale red. After a month of ripening, we can already eat it! With proper storage, it can even last until next winter!

Rosemary boiling sausage

Ingredients: 

- 10 kg of medium-fat pork
- 3 dkg ground cayenne pepper
- 1 dkg ground cumin
- 2 thick sprigs of rosemary
- 25 dkg of salt

The process of making:

Mince the meat on a medium disc, add ground cayenne pepper, cumin and rosemary. Mix it well and fill it with a sausage filler then after it dries out, put it in cold smoke until it reaches a light brown color. We can cook, bake, eat with mustard, drink pálinka with it.

Bonus recipe: the millet mush white pudding! 

Here is a little-known recipe more than a hundred years old, from the thoughts of Ágnes Zilahy, from 1892:

Put a liter of very fatty stock in a casserole. We draw this from the pot in which we previously cooked the fatty bacon. When the stock is hot, add half a liter of millet mush. Cook the mush until all the mush grains pop out; but you should not cook it very soft, because then the texture of the white pudding will not be good. When the millet mush is ready, take it off the heat and add a little salt and pepper.

Add a little chopped, cooked fatty bacon to the millet mush. Then stuff it into a thicker casing with a sausage filler. The two ends must be closed tightly with clean, thin wooden nails. It must be boiled in hot water for ten minutes, then removed from it, put in a cold place and fried until nicely red before eating. I note that the millet mush white pudding cannot be eaten for more than a few days even if kept cold, because the porridge turns sour.

Smoking and making sausages at home is a real culinary adventure, but for the end result to be perfect, you need some experience and the right tools. Take a look at our offer and get quality tools!!