| Sausage Andouille Chorizo I Chorizo II Hungarian Irish Kielbasa Garlic Kielbasa Lituanian Longganisa Polish 1 Polish 2 Kielbasa Polish Kielbasa Ukrainian Salami |
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| June Meyer's Authentic Hungarian Sausage ( Kolbasz ) ~ 10 lbs. coarse ground pork butt or pork shoulder 1/3 cup imported mild Hungarian Paprika. (Do not substitute generic) ¼ cup salt 2 heaping tbsp ground Allspice 5 or 6 garlic cloves 2 cups water 1. Bring water to boil, add peeled cloves of 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. 2. 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. Smoke sausage according to your smoker instructions. If you are not going to stuff into casings, form into patties, wrap and freeze. |