| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hungarian |
Sausage |
1 |
Servings |
INGREDIENTS
| 12 |
lb |
Fresh pork, 12 to 14 |
| 2 |
|
Onions |
| 3 |
T |
Paprika |
| 6 |
T |
Black pepper |
| 1 |
T |
Cayenne pepper |
| 2 |
c |
Garlic water * |
| 5 |
T |
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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