| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hungarian | Sausage | 1 | Servings |
INGREDIENTS
| 12 | lb | Fresh pork; (12 to 14) |
| 2 | lg | Onions |
| 3 | tb | Paprika |
| 6 | tb | Black pepper |
| 1 | tb | Cayenne pepper |
| 2 | c | Garlic water * |
| 5 | tb | Salt; (5 to 6) |
| To your taste |
INSTRUCTIONS
Recipe by: LASZLO REPAS (MBSB94A) * ( cook 5 heads of cleaned and crushed garlic in 2 cups of water). There are many variation to the Hungarian Sausage, different regions have their own recipes and tastes. The following is the one I make, you can make some changes to suit your taste. The onions and hot peppers are optional. I use them, but many people do not. Grind meat with onions into a large pan, Add seasonings and garlic water, MIX well (check for salt to taste) Stuff into sausage casings, tie both ends of casing. Use it fresh, it should last in the refrigerator for about one week. We freeze some of it in serving size portions, in large plastic zip lock bags. We also smoke part of it. We cook the fresh kolbasz in a covered casserole pan, cover it with water cook until all water is gone, uncover and fry to brown on both sides. I am sure you will find other methods to cook and enjoy Hungarian kolbasz.JM. Posted to MM-Recipes Digest V4 #104 by novmom@juno.com (Lynn A Montroy) on Apr 15, 1997
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