June Meyer's Authentic Hungarian Sausage (Kol

* Exported from MasterCook *

JUNE MEYER'S AUTHENTIC HUNGARIAN SAUSAGE (KOL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 lb Coarse ground pork
-butt or pork shoulder
1/3 c Imported mild Hungarian
-Paprika. (Do not
-substitute generic)
1/4 c Salt
2 Heaping Tb
-ground Allspice
5 Or 6 garlic cloves
2 c Water

My father was only 5 years old when he came to America
from Romainia in 1905. He made sausage, wine, beer,
smoked bacon, and all the Hungarian dishes that were
brought to America by my maternal relations. He had a
gusto for life. Everything he did he did when
whistling. You knew he was happy.

Our city house always had a small smoke house at the
back of the yard. It was used to sugar cure bacon the
hungarian way, and to smoke links of Hungarian
Sausage. My father would make sausage when it got cold
out, and we would eat some fresh cooked, and the rest
would be smoked and dried like pepperoni to be used in
Potato Soup or Sauerkraut dishes all winter long. (The
fresh sausage freezes well. Years ago we did not have
large freezer, so sausage was smoked to keep good).

This sausage is heavy on garlic and paprika. If you do
not have a sausage stuffer you can still make this
sausage by making patties and frying it in a pan. The
recipe that follows is for fresh sausage. Regards,
June Meyer.

Bring water to boil, add peeled cloves of garlic and
simmer 20 minutes. Fish out cloves of garlic and mash
them with a little water. Add this to remaining water
and mix all of the garlic water into the meat mix. Mix
everything together well. Keep the meat mix cool. If
you stuff the mix into casings, let the sausages hang
for a day in at least 20 degrees. Smoke sausage
according to your smoker instructions. If you are not
going to stuff into casings, form into patties, wrap
and freeze.

HOW TO COOK HUNGARIAN SAUSAGES

Take as many fresh links as needed and place in a
heavy frying pan with a cover. Pour water over the
sausages so the links are in 1/2 inch of water.
Cover.Start the water to a slow boil, turn down the
heat and simmer the sausage in the water until the
sausage starts to take on color. Turn the sausage over
and add a little more water to keep it from burning.
When both sides are brownish, leave the cover off and
continue cooking slowly to cook away any remaining
water.The sausage should be a nice rich red brown. The
aroma will be heavenly.

Dried and smoked sausage is used like pepperonni.

My brother Frank Wischler carries on the tradition of
sausage making. He makes Italian sausage by leaving
out the PAPRIKA and the ALLSPICE. Use 2 ounces of
whole fennel seed instead.

This sausage is traditionally served with SOUR CREAM
AND HORSERADISH SAUCE. Potatos and a sauerkraut dish
go well with this dish too.

If you try one of my recipes please tell me what you
think.
E-Mail me at: june4@interaccess.com
WALT



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