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First off I want to thank Andy for posting this recipe and the cool spread sheet. Easy to convert the recipe to whatever size batch your making.
I have never tasted Hungarian Kolbasz before so I decided to make a small 5lb batch and stuff into sheep casings for snack stix. They come in real handy at work during the week when I'm on the run.
This is also the maiden voyage for my new LEM vertical stuffer. Anyway, I cut the meat up last night and measured out the seasoning so I'd be ready to go this morning. Here is the meat and seasonings before I mixed it up.
Then tossed around the bus tub to blend everything together.
Then thru the grinder and mixed well by hand.
I loaded up the new stuffer but could not get the sheep casings to go on the smallest tube that came with the stuffer. I could get it started but they just would not slide on. So I remember I had some old stuffing tubes that came with a Oster Kitchen Center meat grinder that I have not used in years. I was able to modify the base of the tube to fit the LEM and I was on my way. The diameter of the LEM tube was just to big.
Made short work of the meat mixture with the new stuffer and didn't need the wife to catch for me. Here it is ready to go on the smoker tomorrow morning.
Just enough left in the tube and bottom of the stuffer to make a small pattie for tasting. The flavor of this sausage is phenomenal and it isn't even smoked yet! I'll post pics of the final product tomorrow.
Thanx for looking!
Lou
I have never tasted Hungarian Kolbasz before so I decided to make a small 5lb batch and stuff into sheep casings for snack stix. They come in real handy at work during the week when I'm on the run.
This is also the maiden voyage for my new LEM vertical stuffer. Anyway, I cut the meat up last night and measured out the seasoning so I'd be ready to go this morning. Here is the meat and seasonings before I mixed it up.
Then tossed around the bus tub to blend everything together.
Then thru the grinder and mixed well by hand.
I loaded up the new stuffer but could not get the sheep casings to go on the smallest tube that came with the stuffer. I could get it started but they just would not slide on. So I remember I had some old stuffing tubes that came with a Oster Kitchen Center meat grinder that I have not used in years. I was able to modify the base of the tube to fit the LEM and I was on my way. The diameter of the LEM tube was just to big.
Made short work of the meat mixture with the new stuffer and didn't need the wife to catch for me. Here it is ready to go on the smoker tomorrow morning.
Just enough left in the tube and bottom of the stuffer to make a small pattie for tasting. The flavor of this sausage is phenomenal and it isn't even smoked yet! I'll post pics of the final product tomorrow.
Thanx for looking!
Lou
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