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Unread 03-20-2013, 09:44 PM   #1
HeSmellsLikeSmoke
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Default 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.

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Unread 03-20-2013, 09:50 PM   #2
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Oh hell yeah, I'll have some of THAT please!
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Unread 03-20-2013, 09:55 PM   #3
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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.
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Unread 03-20-2013, 09:57 PM   #4
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I think I love you!
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Unread 03-20-2013, 09:57 PM   #5
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Oops...did I say that out loud?
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Unread 03-20-2013, 10:00 PM   #6
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Quote:
Originally Posted by bigabyte View Post
Oops...did I say that out loud?
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Unread 03-20-2013, 10:08 PM   #7
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Mighty fine meal!
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Unread 03-20-2013, 10:59 PM   #8
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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.
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Unread 03-21-2013, 12:51 AM   #9
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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!
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Unread 03-21-2013, 01:01 AM   #10
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Looks a great vplate to me.
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Unread 03-21-2013, 01:09 AM   #11
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
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.
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Unread 03-21-2013, 05:01 AM   #12
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Dang dude!
You done did that righteous especially the kraut!
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Unread 03-21-2013, 06:12 AM   #13
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Quote:
Originally Posted by gtr View Post
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.

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Originally Posted by treytexag View Post
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
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Unread 03-21-2013, 06:37 AM   #14
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Wow, that looks fabulous! I really need to try my hand at making kraut!
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Unread 03-21-2013, 06:56 AM   #15
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Quote:
Originally Posted by chicagokp View Post
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.
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Avatar is the original 1951 Weber Kettle

Last edited by HeSmellsLikeSmoke; 03-21-2013 at 08:34 AM..
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