Ingredients with Measurements:
- 3 lbs pork shoulder, coarsely ground
- 1 lb pork fat, coarsely ground
- 1/2 cup Hungarian paprika
- 1 tbsp garlic powder
- 1 tbsp salt
- 1 tsp black pepper
- 1/2 tsp caraway seeds
- 1/2 tsp sugar
- 1/4 cup red wine
- 1/4 cup distilled white vinegar
- 1/4 cup starter culture (such as Bactoferm F-RM-52)
Special equipment needed:
- Sausage stuffer
- Fermentation chamber
- pH meter
- Sausage pricker
Step-by-step instructions:
1. In a large bowl, mix together the pork shoulder, pork fat, paprika, garlic powder, salt, black pepper, caraway seeds, and sugar until well combined.
2. Add the red wine, distilled white vinegar, and starter culture to the bowl and mix until the meat is evenly coated.
3. Stuff the mixture into sausage casings, making sure to pack them tightly and remove any air pockets.
4. Prick the sausages all over with a sausage pricker to allow for air to escape during fermentation.
5. Place the sausages in a fermentation chamber set to 70-75°F and 80-85% humidity for 24-48 hours, or until the pH level reaches 4.5 or lower.
6. Once the sausages have fermented, hang them in a cool, dry place (around 55°F) for 2-3 weeks to dry and develop flavor.
7. After the drying period, the sausages are ready to eat.
Time:
Preparation time: 30 minutes
Fermentation time: 24-48 hours
Drying time: 2-3 weeks
5. Temperature:
Fermentation chamber: 70-75°F
Drying temperature: 55°F
Serving size:
Makes approximately 4 lbs of sausage.
Nutritional information:
Calories per serving: 200
Fat per serving: 14g
Protein per serving: 18g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or lamb shoulder.
- Hungarian paprika can be substituted with regular paprika, but the flavor will not be as authentic.
- Distilled white vinegar can be substituted with apple cider vinegar.
Variations:
- Add hot paprika or cayenne pepper for a spicy version.
- Add diced jalapeños or other peppers for added flavor.
- Use lamb or beef instead of pork for a different flavor profile.
Tips and tricks:
- Make sure to pack the sausage casings tightly to prevent air pockets.
- Use a pH meter to ensure the sausages have fermented properly.
- Hang the sausages in a cool, dry place with good air circulation to prevent mold growth.
Storage instructions:
Store the sausages in a cool, dry place for up to 6 months.
Reheating instructions:
The sausages can be eaten cold or heated in a pan or on a grill.
Presentation ideas:
Serve the sausages sliced on a charcuterie board with other cured meats and cheeses.
Garnishes:
Garnish with fresh herbs such as parsley or thyme.
Pairings:
Serve with crusty bread and mustard for a classic pairing.
Suggested side dishes:
Serve with sauerkraut or pickles for a traditional Hungarian meal.
Troubleshooting advice:
- If the sausages develop mold during the drying process, wipe them down with a mixture of vinegar and water.
- If the sausages have a sour or off flavor, they may not have fermented properly.
Food safety advice:
- Use a pH meter to ensure the sausages have fermented properly.
- Store the sausages in a cool, dry place to prevent spoilage.
Food history:
Hungarian fermented sausage, also known as szalámi, has been a traditional food in Hungary for centuries. It is typically made with pork and seasoned with paprika and other spices.
Flavor profiles:
Hungarian fermented sausage has a rich, smoky flavor with a slightly spicy kick from the paprika.
Serving suggestions:
Serve the sausages sliced on a charcuterie board with other cured meats and cheeses.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Hungarian