On Dec 23, 6:28*am, A Moose in Love >
wrote:
> This recipe I have not tried. *I posted a methology of how 'we' used
> to make our own sausages. *I think that this recipe would give the
> person who asked for a recipe, an idea of how much spice to use.http://www.bigoven.com/recipe/102943...tic-hungarian-...
>
> * * * * 10 lb Coarse ground pork
> * * * * 1/3 c Imported mild Hungarian
> * * * * 1/4 c Salt
> * * * * 2 Heaping Tb
> * * * * 5 Or 6 garlic cloves
> * * * * 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 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.

Crappy recipe...doesn't contain any falcon.