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...ausage-kolbasz


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.

So the "2 Tb" is allspice?
If you're going to smoke this, you need to substitute Morton's
TenderQuick for the salt to provide the nitrites to keep it from
spoiling. Or adapt the recipe to use a curing salt like Prague Powder.
For sausage patties, it's fine without it but the meat will be gray
instead of pink.

Bob


On 12/23/2010 8:28 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...ausage-kolbasz
>
>
> 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.

On 12/23/2010 9:28 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...ausage-kolbasz
>
>
> 10 lb Coarse ground pork
> 1/3 c Imported mild Hungarian

Male or female? ;-p


--
Currently reading: Finals over! Yay for an A in organic chem and a B in
Human Anatomy and Physiology. Now what to read?

On Thu, 23 Dec 2010 10:41:52 -0500, ravenlynne wrote:

> On 12/23/2010 9:28 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...ausage-kolbasz
>>
>>
>> 10 lb Coarse ground pork
>> 1/3 c Imported mild Hungarian
>
> Male or female? ;-p

doesn't matter, as long as they are mild and even-tempered.

your pal,
blake

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.