Last week Diana shared a story that brought back so many memories. It was about Easter with our Hungarian relatives, spefically, kolbasz. A hungarian sausage. I did a little hunting around and found a kolbasz recipe for those who are so ambitious they’ll rock the sausage makers.
This image is from Wikimedia Commons. I wish I found one that did justice to the kolbasz we enjoyed for Easter.
Enjoy – if you do make it, let us know what you think:
Authentic Hungarian Kolbasz
12 to 15 pound fresh pork
2 large onions
4 tablespoons of genuine Hungarian Paprika (no other will do for kolbasz!)
5 tablespoons black pepper
1 tablespoon Cayenne pepper
6 Cloves Garlic
5 tablespoons salt
1. Crush garlic and boil in 2 cups of water. Set aside.
2. Grind meat and onions together into a large pan. Add in seasonings and garlic water. Mix well with hands.
3. Stuff into sausage casings and tie off ends.
Cook as desired – usually parboiled and then browned in a frying pan on top of the stove.
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