Hungarian Sausages
45 Min
Bit Tricky
Ingredients :
  • 1 kg Pork Shoulder
  • 500 g Beef
  • 1 Teaspoon of Black Pepper
  • 1/2Fine Diced Red Pepper
  • 1 Teaspoon of Chilli Powder
  • 2 Teaspoons of Smoked Paprika
  • 1 Tablespoon of Lazy Garlic
  • 1/2 Tablespoon of Salt (3.5 g)
  • 1/2 Tablespoon of Ground Bay Leaves
  • 1 teaspoon of Whole Grain Mustard
  • 1 teaspoon Dried Coriander
  • 1 Teaspoon of Soft Brown Sugar
  • 1 Teaspoon of Dried Thyme
  • 1 Teaspoon of Aniseed Seed
  • 3 ft Collagen Sausage Skins

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Method : 
  • Using a eat 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.

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