Hungarian Sausage

posted by blizlady 12-26-99 11:03 PM

Hungarian Sausage

15 pounds coarsely ground pork
1/4 cup salt
4 Tbl. caraway seeds
4-5 cloves garlic, finely minced
1 1/2 tsp. imported sharp Hungarian paprika
4 Tbl. imported Hungarian paprika ("sweet" variety)
1/2 cup water
hog casings for 15 pounds of meat (available at meat or specialty stores)

Combine all ingredients with clean hands in a very large container. Cover and refrigerate 2-3 hours to let flavors meld. Mix again by hand.

Following manufacturer's directions, put mixture through a sausage stuffer into hog casings. Tie sausages into 8-inch lengths. Freeze in small portions or cook immediately.

To cook, simmer in about 1 inch of water for 20 minutes or until cooked through. Makes about 50 sausages, each 8 inches long.

Notes: These sausages also can be smoked or baked.

Variations: 1 tsp. monosodium glutamate can be added and soup stock can be used in place of water. To enhance flavor, 1/2 of the caraway seeds can be put into a blender and chopped before adding it to the sausage mixture.

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