Homemade Smoked Hungarian Sausage with Homemade Sauerkraut

HeSmellsLikeSmoke · 03-20-2013, 09:44 PM

The sauerkraut was hand cut and fermented for 8 weeks in my Harsch Gairtopf crockpot. The Hungarian sausage was based on Rytek Kutas's recipe.

I liked the sausage better before it was smoked. The sauerkraut was perfect for my taste. My wife likes the 4 week kraut better.

bigabyte · 03-20-2013, 09:50 PM

Oh hell yeah, I'll have some of THAT please!

HeSmellsLikeSmoke · 03-20-2013, 09:55 PM

I forgot to say that the kraut had bacon, onion, garlic, apple, bay leaf, caraway seed, brown sugar and apple cider in it.

The sausage seasoning is basically paprika and garlic and made with pork butt.

bigabyte · 03-20-2013, 09:57 PM

I think I love you!

bigabyte · 03-20-2013, 09:57 PM

Oops...did I say that out loud?

HeSmellsLikeSmoke · 03-20-2013, 10:00 PM

Quote:

Originally Posted by bigabyte

Oops...did I say that out loud?

Smoothsmoke · 03-20-2013, 10:08 PM

Mighty fine meal!

gtr · 03-20-2013, 10:59 PM

I love that Kutas book. I think I've made that recipe - what's for sure is everything I've made out of it has been at least very good, if not great. I haven't started with fermenting or pickling stuff yet, but that's happening soon.

That looks like a fantastic meal btw!

So do you think the smoke flavor stomped on the flavor of the sausage? My tendency is to smoke everything, but I'm guessing it may not always necessarily the best thing to do for certain flavor profiles.

rondini · 03-21-2013, 12:51 AM

You would have to post this so I can read it. Just after I finished left over of chopped cabbage, diced smoked sausage, onion and some chicken broth. Shame on you!

Titch · 03-21-2013, 01:01 AM

Looks a great vplate to me.

treytexag · 03-21-2013, 01:09 AM

Quote:

Originally Posted by HeSmellsLikeSmoke

I forgot to say that the kraut had bacon, onion, garlic, apple, bay leaf, caraway seed, brown sugar and apple cider in it.

The sausage seasoning is basically paprika and garlic and made with pork butt.

Wow, that sounds like some delicious kraut - I never knew sourcraut could be made with all them wonderful flavorings - I'm gonna' have to try it.

Phubar · 03-21-2013, 05:01 AM

Dang dude!
You done did that righteous especially the kraut!

HeSmellsLikeSmoke · 03-21-2013, 06:12 AM

Quote:

Originally Posted by gtr

I love that Kutas book. I think I've made that recipe - what's for sure is everything I've made out of it has been at least very good, if not great. I haven't started with fermenting or pickling stuff yet, but that's happening soon.

That looks like a fantastic meal btw!

So do you think the smoke flavor stomped on the flavor of the sausage? My tendency is to smoke everything, but I'm guessing it may not always necessarily the best thing to do for certain flavor profiles.

I'm with you on his book. Everything so far has been outstanding.

The unsmoked sausage tasted like very good pork which was complemented by garlic and paprika. It was warm smoked with a pellet smoker for a day and the smoke overpowered the sausage. It could have been any meat and seasoning.

Quote:

Originally Posted by treytexag

Wow, that sounds like some delicious kraut - I never knew sourcraut could be made with all them wonderful flavorings - I'm gonna' have to try it.

Here is the recipe I used to cook the kraut.
http://www.food.com/recipe/octoberfe...-skillet-38121

chicagokp · 03-21-2013, 06:37 AM

Wow, that looks fabulous! I really need to try my hand at making kraut!

HeSmellsLikeSmoke · 03-21-2013, 06:56 AM

Quote:

Originally Posted by chicagokp

Wow, that looks fabulous! I really need to try my hand at making kraut!

When you do, take a look at the Härsch Gairtopf crocks. They are very well thought out and virtually effortless to use. I got the 5-liter one, but they have many sizes.

03-20-2013, 09:44 PM	#1
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Homemade Smoked Hungarian Sausage with Homemade Sauerkraut The sauerkraut was hand cut and fermented for 8 weeks in my Harsch Gairtopf crockpot. The Hungarian sausage was based on Rytek Kutas's recipe. I liked the sausage better before it was smoked. The sauerkraut was perfect for my taste. My wife likes the 4 week kraut better. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-20-2013, 09:50 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Oh hell yeah, I'll have some of THAT please! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-20-2013, 09:55 PM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I forgot to say that the kraut had bacon, onion, garlic, apple, bay leaf, caraway seed, brown sugar and apple cider in it. The sausage seasoning is basically paprika and garlic and made with pork butt. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-20-2013, 09:57 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I think I love you! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-20-2013, 09:57 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Oops...did I say that out loud? __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-20-2013, 10:08 PM	#7
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Mighty fine meal! __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

03-20-2013, 10:59 PM	#8
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I love that Kutas book. I think I've made that recipe - what's for sure is everything I've made out of it has been at least very good, if not great. I haven't started with fermenting or pickling stuff yet, but that's happening soon. That looks like a fantastic meal btw! So do you think the smoke flavor stomped on the flavor of the sausage? My tendency is to smoke everything, but I'm guessing it may not always necessarily the best thing to do for certain flavor profiles. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

03-21-2013, 12:51 AM	#9
rondini Full Fledged Farker Join Date: 09-25-10 Location: Reed City, MI	You would have to post this so I can read it. Just after I finished left over of chopped cabbage, diced smoked sausage, onion and some chicken broth. Shame on you! __________________ Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)

03-21-2013, 01:01 AM	#10
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Looks a great vplate to me. __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-21-2013, 05:01 AM	#12
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Dang dude! You done did that righteous especially the kraut! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

03-21-2013, 06:37 AM	#14
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Wow, that looks fabulous! I really need to try my hand at making kraut! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis