June meyer's authentic hungarian smoked butt in brown sugar

8 Servings

Ingredients

Quantity Ingredient
3 pounds Smoked pork butt
3 tablespoons Brown sugar
2 quarts Water
If you try one of my recipes please tell me what you think.
E-Mail me at: june4@interaccess.com

Directions

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. Regards, June Meyer.

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. (See Sweet and Sour Cabbage Soup recipe).

Smoked butt is versatile and full of tender meat.

NOTE: 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. (See Smoked Butt Hungarian Style) 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. Regards, June Meyer.

Posted to EAT-L Digest 08 Dec 96 From: Walt Gray <waltgray@...> Date: Mon, 9 Dec 1996 20:44:35 -0500

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