Ungarsk Pølse
Hungarian sausage recipe and calculator
Juicy Hungarian style sausage with garlic, paprika and allspice. The calculator scales all ingredients based on how much meat you want to use.
Calculator per kg meat
The base recipe uses 2.5 kg pork. The calculator scales all ingredients up or down to match your chosen meat amount.
Ingredient | Description | Amount |
|---|---|---|
Pork meat | Minced, preferred coarseness | 2.500 kg |
Fresh red paprika, blended | Use stick blender, add a little of the water | 0.500 dl |
4 g | ||
12 g | ||
Potato starch | 175 g | |
Nitrite salt or regular salt | Can be replaced with regular salt | 67 g |
1 tbsp | ||
Garlic, chopped | Use stick blender, add a little of the water | 6 cloves |
Ice water | 10 dl | |
Liquid smoke or Foodstuffs smoke seasoning | Optional, adjust to desired smoke intensity | 3 tbsp |
Per kg meat approximately: paprika 0.2 dl, pepper 1.6 g, phosphate 4.8 g, potato starch 70 g, nitrite salt 26.8 g, allspice 0.4 tbsp, garlic 2.4 cloves, water 4 dl, smoke 1.2 tbsp.
Method
- Chill the meat until it is very cold, almost starting to freeze. Mince to the coarseness you prefer, 2 to 3 times.
- Add the salt and mix thoroughly into the farce until it becomes sticky and elastic, similar to bread dough.
- Add all ingredients to the mixer bowl and add the water a little at a time. Mix well between each addition. Use all the water. Add phosphate and potato starch and mix slowly until evenly distributed.
- Run the farce until it forms an emulsion. Monitor the temperature and stop when the farce is around 16 degrees.
- Stuff the farce into pork or sheep casings. Prick out air pockets if needed.
- For smoked sausages: smoke at 50 to 60 degrees until nicely browned, then poach in water until core temperature is about 78 degrees.
- Cool in cold water and let the sausages drain well before packing.
- Tip: Pre cook the sausages before frying or grilling to keep juice and flavour inside.
- Note: If you use phosphate you do not need potato starch, and vice versa.
FAQ
Can I replace nitrite salt with regular salt
Yes, the amount in the recipe can be replaced with regular salt. Remember that nitrite salt is traditionally used for flavour, colour and shelf life in cured and smoked products.
Do I have to use both phosphate and potato starch
No, you can choose one of them. Phosphate gives strong binding and juiciness, potato starch also gives binding and a slightly different mouthfeel. Many producers choose one solution based on their style.
Enjoy.