Categories: Pork/ham, Sausages, Hungarian 
      Yield: 1 servings 
  
      3 lb Pork butt, boneless - cut           2 tb Salt 
           -into large pieces                1/2 tb Black pepper, freshly 
      1 lb Beef chuck, cut into large               -ground 
           -pieces                             3 tb Hungarian paprika 
      1 lb Pork fat, fresh - cut into          1 ts Saltpeter 
           -large pieces                     1/4 ts Cloves, ground 
     10    Garlic cloves, peeled and           1    Sausage casing, 1" diameter 
           -crushed (about 2 tbs)                   -- 10 feet 
      1 c  Water                           
  
      In a meat grinder, coarsely grind the pork, beef, and pork fat, in 
  batches. Add all remaining ingredients, except the casings. Mix well and 
  allow to sit while you clean the casings. 
      Rinse the casings thoroughly in cold water and run fresh water through 
  them. Drain. 
      Using a sausage machine, a KitchenAid with a sausage attatchment, or a 
  sausage funnel, fill the casings and tie them off into about 16" lengths. 
  Do not fill them too tightly as they must have room to expand when they 
  cook. 
      Hang the sausages in a home style smoker and smoke them for abour 1 
  hour. Do not allow the temperature of the smoker to go above 150 F. 
      Remove the sausages and hang over a stick or dowel. Put the stick in a 
  cool place and position an electric fan so that it will blow directly on 
  the sausages. Allow them to dry for 2 days. They are they ready for use. 
      Place them in the refrigerator, where they will keep well for about a 
  week.