Smoked Butt Hungarian-style
Description
Smoked butt made in the Austrian-Hungarian-style is wonderful and economical eating. The butt is cooked in brown sugar water. I find that the smoked butt is small enough to last for a few meals. It usually weighs about 3 to 4 pounds is not full of fat. If you have not tried a smoked butt you will be in for a surprise. It has very good smoked ham flavor. It makes a wonderful "corned beef and cabbage" meal for Saint Patrick's Day but cooks much faster than corned beef. Only 40 minutes a pound and it is done versus hours for corned beef. No fatty waste.
Hungarian-style Sweet and Sour Cabbage Soup takes advantage of the very flavorful broth or cooking liquid remaining after cooking butt made in the Austrian-Hungarian style. The butt is cooked in brown sugar water. I usually make the butt and the Sweet and Sour Cabbage Soup on the same day but serve the soup the next day. It is a hearty and filling soup a favorite with the children.
- Source: June Meyer (june4@interaccess.com)
- Yield: 8 Servings
Ingredients
- 3 lb smoked pork butt
- 3 tbsp brown sugar
- 2 qt water
Procedures
- Place butt in pot large enough to hold at least 2 quarts of water (enough to cover butt) add the brown sugar and simmer on top of stove in covered pot 40 minutes to each pound of butt.
- When done remove butt from pot but do not throw away cooking liquid.
- Slice and serve warm with boiled or mashed potatoes and vegetable.
- Sour cream coleslaw on the side is nice.
- The wonderfully flavored cooking water is used to make a delicious soup with the addition of cabbage tomato onion potatoes.
- Smoked butt is versatile and full of tender meat.
