Hungarian Sausages
Cowbridge Kitchen
If you love a good Sausage then making your own sausages is a great idea, and making these authentic Hungarian sausages is an even better idea.
Most Hungarian recipes such as Goulash use Paprika as it is the national spice of Hungary and we use a Smoked Paprika and a Chilli powder to season this sausage meat.
There are many different recipes for Hungarian Sausage and this recipe is one of the best, this sausage taste amazing and the recipe is an easy and authentic Hungarian sausage meat recipe.
30 mins Prep time
No Cooking time
Time
This is per sausage
43g
Calories: 143
Protein: 7.8g
Fat: 12g
Carbohydrates: 0.2g
Fiber: 0g
Sugar: 0.2g
Nutrition
feeding upto 10 people
Servings
Anybody can have a go at this recipe, but you need some experience to make this.
Difficulty
There are many varieties of Sausages, these are my version of the Hungarian Sausage.
Cost to make:
£9.68 / $12.25 (Est.)
Equipment:
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Meat Mincer,
Sausage Machine,
Sausage Skins
Authentic Hungarian Sausage
There is no one recipe for Hungarian Sausage as Hungary produce many different sausage types.
This recipe produces a decent sausage, that is a little spicy and packed with herbs. The national spice of Hungary is Paprika so we use this in this sausage meat.
Some types of Hungarian Sausage :
There are many more types of Hungarian Sausage, so as you can see it is difficult to say that this recipe is authentic, but they taste great.
Cuisine:Hungarian
ingredients
1kg Minced Pork
1 tbs Black Pepper
1 Diced Red Pepper (80g)
1/2 tbs Smoked Paprika
1/2 tbs Chilli Powder
1 tsp Lazy Garlic
1/2 tbs salt
1 tsp ground Bay Leaves
1 tsp Tarragon
1 tsp Wholegrain Mustard
1 tsp dried Coriander
1 tsp Brown Sugar
1 tsp Dry Thyme
Cooking Instructions
- Using a meat mincer , mince your pork meat.
- Add the pork to the minced beef , and combine with your hands.
- Dice up one red pepper.
- One by one add all of the other ingredients and combine well into the meat with your hands.
- Set up your sausage piping machine as per manufacturers instructions.
- Roll the collagen skin over the piping nozzle , as much as you can fit on.
- Rub in some olive oil to the skins.
- Add the sausage meat to the mincer and start to fill the skins by turning the handle and pushing the sausage meat into the machine.
- Don't over fill the skins. Just fill gently .
- When all of the meat is used and the skins are full, divide the sausage into equal lengths and twist the skins to seal.
- You should get around 20 sausages out of this recipe.
- Refrigerate for a few hours before cooking.
You can freeze these sausages and cook them at a later date.
These sausages are a great idea for a BBQ.