June Meyer's Authentic Hungarian
Sausage
(Kolbasz)
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.
"June Meyer's Authentic Hungarian
Sausage
(Kolbasz)
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."
- Authentic Hungarian Sausage (view on Google Sidewiki)
