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Print this Recipe    Kolbasz

Hungarian Sausage (Kolbasz)

10 lbs. coarse ground pork butt or pork shoulder
1/3 cup imported mild Hungarian paprika
1/4 cup salt
2 heaping Tbls. ground allspice
5 or 6 garlic cloves, peeled
2 cups water

Bring water to boil, add 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 C or 68 degrees F. Smoke sausage according
to your smoker instructions.

If you are not going to stuff into casings, form into patties, wrap
and freeze.

To cook, 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.

This sausage is traditionally served with sour cream and horseradish
sauce. Potatos and a sauerkraut dish go well with this dish too.

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