Recipe - June Meyers Authentic Hungarian Sausage (Kolbasz)

10 pound Coarse ground pork
butt or pork shoulder
1/3 cup Imported mild Hungarian
Paprika. (Do not
substitute generic)
One fourth cup Salt
2 Heaping Tb
ground Allspice
5 Or 6 garlic cloves
2 cup 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 One half 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.
EMail me at: june4@interaccess.com WALT
Posted to EATL Digest 25 November 96

Date: Tue, 26 Nov 1996 22:50:04 0500

From: Walt Gray waltgray@MNSINC.COM