Goulash Supreme

Materials Metric US
pork grade I, lean 360 g 0.80 lb
pork grade II, some fat (pork butt) 450 g 1 lb
pork grade III, connective tissue desired 100 g 0.22 lb
pork skins 90 g 0.20 lb
Additional Materials
wheat flour 40 g 0.14 oz
pork lard 7 g 1/4 oz
Ingredients for 1 kg (2.2 lb) of material
salt 15 g 2-1/2 tsp
pepper 1 g 1/2 tsp
paprika 0.5 g 1/2 tsp
allspice 0.5 g 1/4 tsp
bay leaf 1/2 leaf 1/2 leaf
onion 10 g 1/3 oz

Instructions

  1. Cut pork into 1" (25 mm) pieces.
  2. Simmer the skins with bay leaf for 25 minutes at 194-203° F, 90-95° C, until semi-soft, then strain and place on screen/table to drain and cool. Save the liquid.
  3. Grind the skins through 1/8" (3 mm) plate.
  4. Making the roux. Heat the lard in a frying pan, adding flour. Stir continuously until light brown. Add 160 ml (2/3 cup) of cold skin stock (leftover liquid from boiling skins) and mix together.
  5. Mix diced meats, ground skins, diced onion, spices and the roux together.
  6. Pack the cans, leaving 1/2" headspace.
  7. Exhaust cans to 170° F, 77° C meat temperature and remove air bubbles.
  8. Fill the cans with hot boiling skin stock to 1/4" from top.
  9. Process at once at 240° F, 116° C:
    No.1 (picnic), 211x400 - 55 min.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages