* Exported from MasterCook *
June Meyer's Authentic Hungarian Sausage
Recipe By : June Meyer <
[email protected]>
Serving Size : 1 Preparation Time :0:00
Categories : Sausages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 lb Coarse ground pork butt or
- pork shoulder
1/3 c Imported mild Hungarian
- paprika
1/4 c Salt
2 tb Ground allspice -- heaping
5 cl Garlic -- up to 6 cl
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°F. 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"
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 pepperoni.
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 oz whole fennel seed instead.
This sausage is traditionally served with sour cream and
horseradish sauce, potatoes, and a sauerkraut dish go well with
this dish too.
If you try one of my recipes please tell me what you think.
Posted by: Walt
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