INGREDIENTS

INSTRUCTIONS

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:
june4@interaccess.com WALT Posted to EAT-L Digest 25 November 96  Date:
Tue, 26 Nov 1996 22:50:04 -0500  From:    Walt Gray
<waltgray@MNSINC.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 18264
Calories From Fat: 15644
Total Fat: 1733.9g
Cholesterol: 2880.9mg
Sodium: 57218.1mg
Potassium: 8872.1mg
Carbohydrates: 71.8g
Fiber: 3.6g
Sugar: <1g
Protein: 552.7g