Authentic Hungarian Sausage
Ingredients:
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
Directions:
Combine all ingredients, mix well & stuff into hog casing
Hang to meld flavors for 24 hours in a cooler/fridge, then poach in hot water till cooked through (you can pan fry if you wish, but boiled is how my uncle taught me how to do it)
