Text 14627, 96 rader
Skriven 2008-10-02 19:52:02 av Michael Loo (1:18/200.0)
  Kommentar till text 14553 av Hap Newsom (1:124/311)
Ärende: weird veg 6
===================
 HN> Genteel or not, that pork's HOT!
 
I'm pretty pleased with it. I'd hate to tell Uncle Thurm,
but Porter has him beat by a few yards. Wasn't too too
thrilled by the sausage, though.

 HN> Ah well, I was sorta hoping you'd fly back out this way
 HN> and we'd drive to Oregon and hunt one down for you!

That would have been fun, but my tickets were set, and the
need was acute. Plus I got to give my friend Fisher's son
a credit toward his quota.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hungarian Sausage (Kolbasz)
 Categories: Hungarian, June meyer, Sausages
      Yield: 10 Pounds

     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 tb (heaping) Allspice; ground
      6 cl Garlic
      2 c  Water

  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.

  ** This is very unclear. Do we freeze? Cook at 200oF? Hang at
  20oC. Hang at 120oF? UDD

  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.

  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.

  MM Format by Dave Drum - 01 October 99
  FROM: Uncle Dirty Dave's Kitchen

MMMMM

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