Authentic Hungarian Sausage

  • 10 lbs coarse ground pork
  • 1/3 cup mild Hungarian paprika
  • 4 tbsp salt
  • 2 tbsp ground allspice
  • 6 garlic cloves, minced
  • 2 cups water
  1. Combine all ingredients, mix well & stuff into hog casing
  2. Hang to meld flavours for 24 hours in a cooler/fridge, then poach in hot water til cooked through (you cam pan fry if you wish, but boiled is how my uncle taught me how to do it)

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