*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10       lb           Coarse ground pork
                         -butt or pork shoulder
      1/3   c            Imported mild Hungarian
                         -Paprika. (Do not
                         -substitute generic)
      1/4   c            Salt
    2                    Heaping Tb
                         -ground Allspice
    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.
   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
                     E-Mail me at: june4@interaccess.com
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