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Making Hungarian Sausage (Kolbasz) Ingredients: 12 pounds pork (shoulder or butt) Note: The product must be at least 25% fat or the sausage will be too dry. Do not use a lean cut such as loin. 1/4 cup salt 2 TBS black pepper 3 TBS paprika 1 tsp cayenne pepper 6-10 large cloves of garlic! Your choice! 1 tsp ground caraway (use your old coffee grinder for grinding the seeds) 1 cup water Casings (we buy them at a Mexican market. They are called "tripas"). Cut the meat, including fatty pieces, into small cubes. Remove any gristle. Chop garlic or boil cloves in the water. I like it just freshly chopped, but some traditional recipes use the boiled method. I prefer the flavor of the fresh garlic. Add seasonings and water and stir meat thoroughly. Refrigerate overnight to let flavors penetrate. Just before beginning, prepare casings by soaking them in water and running water through them. Set up the grinder of your choice on a work surface. I usually cover the surface with plastic or a large towel to make clean up easier. Push meat through the grinder into the casings. You will have "blow outs" from time to time. Use a large darning needle to poke holes in the sausage to release air which causes the ruptures. If it does rupture, just twist the casing at that point and start the next one. If you wish,before filling the casings, take some of the ground mixture to fry up as patties to taste. If the seasoning is to your liking, you can proceed to fill the casing. Otherwise, add more seasonings and then begin. We put the sausages in freezer bags and use as needed. Some of it goes in the smoker. Use a good cut such as a pork shoulder or Boston Butt for good taste and texture. Cut meat into small cubes. See recipe to get the proper seasonings. Using a good machine such as an Oster or Kitchen Aid, the grinding takes place almost effortlessly. You can also use the traditional approach, the old fashioned grinder that must be attached securely to the work surface. You will need a partner to hold the sausage level as it is pushed into the casing. With casings threaded onto the tube attachment, begin pushing meat down into the machine. Add meat to the chute continuously to keep air from getting into the tube. Let the meat fill the casings, adjusting casings as you go. If you see an air pocket, poke it with a large needle. If you have a "blow out" just twist casing at that point. Packing sausages in zip lock freezer bags makes them available for several months. Oven roasting produces a wonderful, old fashioned, hearty main dish. Some of the sausages go into the smoker for about approximately 16 hours.

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