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From: "Rose Mary K Hughes" <>
Subject: [DVHH] Homemade Sausage
Date: Thu, 2 Nov 2006 11:47:18 -0500
References: <003e01c6f98b$932e8e30$e1d09144@Leeb>


Something that went well with the cucumber salad was homemade sausage. My
father made enough to serve 300 people at midnight at my wedding. That was
after the buffet supper earlier in the festivities my mother and her sisters
prepared. The sausage was served with that wonderful crusty on the outside
and soft on the inside bread.

In our household (the practice continued with my children), we tried to see
how long a sausage we could make before the casing broke. Here's my
father's recipe:

Joe Keller's HomeMade Sausage -- Semlak

4 lbs. pork -- not too lean
3 garlic cloves, crushed
2 tbs. salt
1 tsp. black pepper
1 tbs. paprika
3 yards of sausage casing

Mince the garlic cloves and cover with water.

Grind the pork (you can ask your butcher to do this).

Mix in the garlic (water drained off), salt, pepper, paprika, and cloves.
You will need to do this with your hands. It usually took us more than one
set of hands as the meat is so very cold.

Carefully wash the sausage casing. Fill with the ground mixture. Tie with
string. If you don't have a sausage stuffer, you might ask your butcher to
do it for you--or you can make sausage patties.

Place sausage in a large pan and bake in a 350 degree F oven until the
sausage is a gleaming red . . . or . . .

Place in a skillet, add water to cover, cover pan, cook until water
evaporates. Uncover pan and cook until the sausage is browned.

This sausage freezes well. My dad also had a little smokehouse (oh, it was
soooo good!). This is a good tasting meat! We also quadrupled the recipe for
the family reunions at our cottage and you could see everyone sniffing the
air when the sausage started getting finished in the oven! I was surprised
when we visited Budapest and visited the market to see that the Hungarians
called the sausage salami. When we visited Semlak, my cousin gave us two
long pieces of her smoked sausage . . . what a disappointment when it was
confiscated in customs (they were afraid of "mad cow's disease").

Rose Mary

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