June Meyer's Authentic Hungarian Smoked Butt in Brown Sugar

Title:
June Meyer's Authentic Hungarian Smoked Butt in Brown Sugar

Yield:
8 Servings

Categories:
Hungary,
Pork




Ingredients:





     3 lb Smoked pork butt


     3 tb Brown sugar


     2 qt Water






 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.


 


       If you try one of my recipes please tell me what you think.


                   E-Mail me at: june4@interaccess.com


 Posted to EAT-L Digest 08 Dec 96


 


 From:    Walt Gray 


 


 Date:    Mon, 9 Dec 1996 20:44:35 -0500