My aunt and uncle recently celebrated their 40th wedding anniversary and as my 'present to them, Big Dog and I tried to duplicate the sausage of my uncle's Hungarian heritage that was pretty much lost when his father passed away about a decade ago. We did up about 30 lbs of it and it went over like a smash. Those familiar with 'Old Joe's' version of the sausage said it was very close.
Credit for this goes to June Meyer whose recipe for this sausage comes up on virtually any Google search for 'Hungarian Sausage'. Our only change was to sub garlic juice for the garlic mash in the original.
Authentic Hungarian Sausage
10-lbs coarse ground pork
1/3-cup mild Hungarian paprika (we used Szeged brand)
4-tbsp salt
2-tbsp ground allspice
6-garlic cloves, minced (we used 1/8 cup of garlic juice: Reese's brand)
2-cups water
Combine all ingredients, mix well & stuff into hog casing. Hang to meld flavours for 24 hrs in cooler/fridge, then poach in hot water til cooked through. Can pan fry if you wish, but boiled is how my uncle remembers this. Can also be smoked, but again, they prefer it just boiled so that is what we did!
Enjoy,
Qfan
