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Title: Kolbasz (Hungarian Sausage)
Categories: Sausage Pork
Yield: 1 Batch
| 10 | lb | Pork butt or shoulder coarsely ground |
| 1/3 | c | Hungarian Paprika imported sweet, (Do not substitute gener |
| 1/4 | c | Salt |
| 2 | tb | Ground Allspice |
| 6 | cl | Garlic; peeled |
| 2 | c | Water |
Bring water to boil, add 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 C or 68 degrees 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 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.
This sausage is traditionally served with SOUR CREAM AND HORSERADISH SAUCE. Potatos and a sauerkraut dish go well with this dish too.
From: Ramone@worldnet.att.net (Ramone)
MM format by Dave Sacerdote From: Dave Sacerdote Date: 29 Apr 97 National Cooking Echo Ä
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