I grew up around unique family. This family featured a Slovak father, Sicilian mother, and two rowdy brothers. The food represented in the home represented both of those cultures. The whole family were also hunters, so there were also variety sausages. Italian, blood, etc., etc. This recipe is a bit of an homage to the Lulacks. My version of kolbasz features the Schwarzbier from Bayern Brewing.

Lager Hungarian Sausage (Hazi Kolbasz) Charcuterie Ingredients 4 lbs. boneless, well-marbled pork shoulder

4 garlic cloves, crushed

2 TBSP kosher salt

1 tsp InstaCure #1

2 tsp black pepper

2 TBSP paprika

½ cup Bayern Schwarzbier

Hog casings, rinsed three times Instructions After rinsing hog casings, store in refrigerator until ready to use. In a small bowl, mix garlic, salt, pepper, paprika, InstaCure #1 and beer, and set aside Coarsely grind the refrigerated meat in a meat grinder. Place meat in large bowl Combine beer-spice mixture with meat until thoroughly incorporated Remove casings from refrigerator and knot one end Lightly coat the stuffing funnel with cooking spray or some leftover fat from the pork Slip the other end of the casing over the mouth of the funnel Continue to push remainder of casing up onto funnel until you have reached the knot Begin to force the meat into the casing while using the other hand to control the thickness of the sausage as it is extruded...you want a nice plump sausage,but be careful you don't overstuff Tie a knot in that end You can either leave the sausage in a large coil or twist it at 6-inch intervals to make links Hang the sausages in a cool place for one hour Get your smoker going Smoke the sausage for at least 4 hours, and as many as 8, you are looking to get the internal temperature of the links to 155°F When the kielbasa is smoked, shock the links in ice water to cool quickly Hang them to dry for at least 1 hour before eating or freezing 6.1.5 RaddCooking.com