If you go to any supermarket in any central European city you will find dozens of different types of paprika, all with slightly different nuances. Go to any butchers in a European city and you will find heaps of paprika sausages. This Hungarian sausage is a beauty and will be sure to impress friends and family. They are suitable for the freezer but when you want to eat them Hungarian sausages are great boiled. If you like you can boil them and let them cool completely and serve them as a slicing sausage, perfect for a charcuterie board.
It's a bit like having dried sausage without having to dry it.
INGREDIENTS
Basic Filling
1kg pork shoulder
150g breadcrumbs or rusk
150ml Water
Seasoning
17g sea salt or kosher salt
10g paprika
3g pepper
4-6 crushed grated garlic cloves
Casings
2 metres of beef runners 40/43 soaked for at least an hour and washed inside and out.
OR
2 metres of Hog casings 34+
METHOD
1. Cube the meat into about 1.5cm pieces and chill in the freezer for 30 minutes.
2. Put the meat through the mincer using a coarse no.8 mincing plate.
3. Add all the dry ingredients and mix together thoroughly.
4. Slowly add the water to the mix and bind the mince together, constantly stirring with your hands.
5. Leave the mix overnight in the fridge to infuse the flavours.
4. Test a portion for seasoning and then stuff the mixture into hog casings and tie firmly with twine.
5. They will freeze for up to three months. When it comes to cooking them, you should cook them by boiling them for 30-45 minutes ensuring it is cooked all the way through.
Weschenfelder Top Tip: Cut thin Slices and serve cold as part of a charcuterie board.