*  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: [email protected]
 WALT



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