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From: "Rose Mary K Hughes" <>
Subject: Re: [DVHH] Homemade Sausage
Date: Thu, 2 Nov 2006 21:33:01 -0500
References: <003e01c6f98b$932e8e30$e1d09144@Leeb><002401c6fe9e$8fe97f10$0c00a8c0@Rosie><000d01c6feb8$1d5d01f0$26e16244@office>


Isn't it lovely to have this group to share memories!!! :)

Rose Mary

----- Original Message -----
From: "Jerome Buza" <>
To: "Rose Mary K Hughes" <>
Cc: <>
Sent: Thursday, November 02, 2006 2:50 PM
Subject: Re: [DVHH] Homemade Sausage


> Memories!!! My parents always made our fresh sausage and I know that my
> grandfather had a smoke house. We continued the tradition and I inherited
> the large, hand cranked, sausage stuffer. However, I use my Kitchenaid
> Mixer with the sausage stuffing attachment. I hate to think of how many
> pounds of sausage I helped do my hand and the electric that was used in
> the 36 years that I have had the Kitchenaid. We, too, made homemade
> sausage for after the caterers left for our son's wedding and the people
> said we saved the best til last.
>
> I met a Polish family here that wanted fresh sausage for their daughter's
> wedding and I carried my Kitchenaid to their place and we made about 150
> pounds of sausage. We go heavier on the garlic and pepper and add some
> sage or marjoram to our mixture.
>
> It isn't Christmas or Easter for us without fresh sausage, but now we go
> to a local Polish deli and buy it. It is some of the best bought sausage
> that we have eaten.
>
> Margaret
> ----- Original Message -----
> From: "Rose Mary K Hughes" <>
> To: "DONAUSCHWABEN" <>
> Sent: Thursday, November 02, 2006 9:47 AM
> Subject: [DVHH] Homemade Sausage
>
>
>> 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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>>

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