Hungarian Sausage or Kolbasz

Title:
Hungarian Sausage or Kolbasz

Yield:
1 Servings

Categories:
Sausage




Ingredients:





    12 lb Fresh pork; (12 to 14)


     2 lg Onions


     3 tb Paprika


     6 tb Black pepper


     1 tb Cayenne pepper


     2 c  Garlic water *


     5 tb Salt; (5 to 6)


          To your taste






 Recipe by: LASZLO REPAS (MBSB94A) * ( cook 5 heads of cleaned and crushed


 garlic in 2 cups of water). There are many variation to the Hungarian


 Sausage, different regions have their own recipes and tastes. The following


 is the one I make, you can make some changes to suit your taste. The onions


 and hot peppers are optional. I use them, but many people do not.


 


 Grind meat with onions into a large pan, Add seasonings and garlic water,


 MIX well (check for salt to taste) Stuff into sausage casings, tie both


 ends of casing. Use it fresh, it should last in the refrigerator for about


 one week. We freeze some of it in serving size portions, in large plastic


 zip lock bags. We also smoke part of it.


 


 We cook the fresh kolbasz in a covered casserole pan, cover it with water


 cook until all water is gone, uncover and fry to brown on both sides. I am


 sure you will find other methods to cook and enjoy Hungarian kolbasz.JM.


 


 Posted to MM-Recipes Digest V4 #104 by novmom@juno.com (Lynn A Montroy) on


 Apr 15, 1997