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From: "Rose Mary K Hughes" <>
Subject: Re: [DVHH] Homemade Sausage
Date: Thu, 2 Nov 2006 21:36:53 -0500
References: <003e01c6f98b$932e8e30$e1d09144@Leeb><002401c6fe9e$8fe97f10$0c00a8c0@Rosie><000d01c6feb8$1d5d01f0$26e16244@office><00d101c6febf$9d574a30$85c48d48@hfischer>


Oh, Henry,

We had the Schlachtfests, too. My aunts and their husbands would buy
piglets with my parents. The pigs were raised on our very mini farm. When
it came time for the schlacht, aunts and uncles would arrive. The men would
take care of the schlacht and meat cutting and the women would be cooking
the meat, rendering the fat, etc. in the kitchen in our basement. The
children blew on the intestines (cleaned, of course) for the sausage
casing--we thought it was great fun! It was like we had balloons to blow
on. After we would have a wonderful feast.

Rose Mary

----- Original Message -----
From: "Henry Fischer" <>
To: "Jerome Buza" <>; "Rose Mary K Hughes"
<>
Cc: <>
Sent: Thursday, November 02, 2006 3:43 PM
Subject: Re: [DVHH] Homemade Sausage


> Hi,
>
> I'm intrigued by the sharing about sausagemaking because I remember when
> my parents would have a Schlacht in my growing up years in Kitchener,
> Ontario in Canada.
>
> May favourite was always Kartofelwurst a delicacy our ancesters from Hesse
> brought with them to Hungary. And then there was Schwademagen. Does
> anyone have a recipe for that?
>
> Henry with memories of the all of the Schlachtfests of my early childhood
> in Canada.
>
> 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
>>>
>>>
>>> *****
>>> "Reply-All" to the DVHH list and give a thank you to the one who
>>> provided
>>> information for you. The acknowledgement is appreciated and offers hope
>>> to others who are searching for clues to the lives of their ancestors.
>>>
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>>>
>>>
>>> --
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>>> Checked by AVG Free Edition.
>>> Version: 7.1.409 / Virus Database: 268.13.23/513 - Release Date:
>>> 11/2/2006
>>>
>>>
>>
>>
>> *****
>> "Reply-All" to the DVHH list and give a thank you to the one who provided
>> information for you. The acknowledgement is appreciated and offers hope
>> to others who are searching for clues to the lives of their ancestors.
>>
>> -------------------------------
>> To unsubscribe from the list, please send an email to
>> with the word 'unsubscribe'
>> without the quotes in the subject and the body of the message
>>
>

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