| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hungarian |
|
1 |
servings |
INGREDIENTS
| 5 |
lb |
Boston Butt; (can use all pork if you want) |
| 2 |
lb |
Beef |
| 1 |
c |
Cold water |
| 2 |
tb |
Fresh ground black pepper |
| 2 |
tb |
Crushed red pepper; (add more if you like em real hot) |
| 2 |
tb |
Hungarian Paprika |
| 1 |
tb |
Minced fresh garlic |
| 1 |
tb |
Granulated garlic |
| 1 |
tb |
Kosher salt |
| 1 |
ts |
Ground bay leaves |
| 1 |
ts |
Whole anise seeds |
| 1 |
ts |
Whole mustard seeds |
| 1 |
ts |
Corriander |
| 1 |
ts |
Sugar |
| 1 |
ts |
Ground thyme |
| 6 |
ts |
Mortons Tender Quick |
| 1/2 |
ts |
MSG |
INSTRUCTIONS
(Patent #18747478982927)
Cut meat to fit through grinder. Add spices to the water mix well..add
water to meat and mix well again. Run through grinder and stuff into
medium hog casings..making 4" links.
Smoke or slow grill till they are done. Wrap in a piece of bread and
slap on the mustard heavy. Cold Pearl or Lone Star on the
side...Shiner Bock ok too.
Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net>
on Jun 26, 1999, converted by MM_Buster v2.0l.
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