My Mum, I picked up some cabRolls at her place today. They are missing something. I don't know what it is. Paprika? Garlic? She made them at her cousin's place. He's from a neighbouring village in Hungary and cooks differently. I think he influenced her cooking. He makes sausage that is completely different than what we make. I think it's a poor imitation. He is a good cook though, some of his stuff is decent. I'll tell you how to make my favourite sausage: 'Kartoffel Wurst'.
1. Kill a pig. I don't know what cuts of the pork we use in the sausage, but be rest assured that we use most of the pork for sausage. It's just been such a long time since we made any.
2. Grind pork.
3. Make a pork stock. You can put offal in there such as lungs. Although lungs might not be legal to purchase.
4. Make your own homemade paprika both sweet and hot.
5. Boil some potatoes and rice them.
6. Put the stuff into a container. Mix it up, add salt. Put pork stock and garlic into a blender and make a garlic milkshake. Add to sausage mix.
7. Add rendered pork fat. Essential!
8. Stuff into casings.
This is an excellent sausage. Use a mix of 2/3 pork, and 1/3 riced potatoes by volume. The potato was probably used as a filler once upon a time, but I just love the texture that it gives to the sausage.
Eat this stuff on day of kill. It needs to be roasted in the oven. It's outstanding served with pickled veggies such as cukes and both sweet and hot peppers. We made a stuffed sweet pepper, stuffed with saurkraut. And, you need to eat it(the sausage) with a fresh buttered hunk of French bread. We used to get our French bread from a Hungarian baker. Much better than when the Portugese took over. An outstanding bread. We used to buy a weekly supply and freeze it. It was still outstanding after being taken out of the freezer.
This sausage can be kept and cooked and eaten cold. It also is bionic when given an overnight smoke. We smoked over wood and corn cob. I don't know what kind of wood. Sure beats gas. You can also freeze it fresh. There is no way I could make this sausage. I don't butcher, I'm in the city. I can't have a smoke house. etc. Also, make sure to add enough hot paprika or cayenne in order to make it a tad fiery.
Anyway, today it's Wed., so it's let's abuse brooklyn day. You brooklyn you crazy brooklyn did. Please note that I spelt your name using lower case first letter. You're a dumb faggot. And your mother, if your mother were even around, she didn't even wear army boots. She wasn't fit enough to wear army boots. Back home in Italy, we had mothers that would make yours look like an antique.
My Grandfather was here in 1926. Back then it was still legal to have a smoke house in the back yard. A bunch of gypsies stole his hole was of sausage. I also had a grand uncle who was born in Milwaukee but fell as an SS man in CCCP.
Kind of funny. My dad's dad was here, and mad pops was fighting in Eastern Germany. Where he was captured and did 8 years in CCCP. They finally had a riot in 1953 in Hungary. Then they were let go. Enough is enough. The filth on this NG will say that they deserved what they got. They think 'group think'. They are told what to think. I have broken my Imperial conditioning years ago, and think for myself.
One smoked thing that I didn't like what my folks made was brined smoked bacon and ham. The stuff was crazy chewy and so salty. No thanks. How do you make breakfast bacon? Does it get cooked and smoked? It's still too salty. There is the low sodium stuff, but it's sold by the supermarket, and I never purchase bacon from there. The farmer's market is much better.
There is a vendor at the Farmer's market in Kitchener, that sells a beautiful made Csabai. It's a smoked sausage that's red, and it's supposed to be very hot. His stuff isn't. It's perfect. Until you find out that it's a mild sausage. So I eat some and top with hot sauce, and maybe some hot pickled peppers. Other than that, it's a well made sausage.

On 6/4/2014 11:00 AM, A Moose in Love wrote:
> My Mum, I picked up some cabRolls at her place today. They are missing something. I don't know what it is. Paprika? Garlic? She made them at her cousin's place. He's from a neighbouring village in Hungary and cooks differently. I think he influenced her cooking. He makes sausage that is completely different than what we make. I think it's a poor imitation. He is a good cook though, some of his stuff is decent. I'll tell you how to make my favourite sausage: 'Kartoffel Wurst'.
Shut up Nazi, no one wants to hear one more word from you.


>

"I admire the Zell character in 'Marathon Man.' Except for the end part
where he gets humiliated and has to eat his diamonds.
I'm a Nazi.
Really."