Recent content by Homers1951

Your comment about onions and offals is well taken as I have made Herka, which is a Hungarian sausage. For about 10 lbs of meat you add 6 large onions and 2lbs rice. Thanks for the tip. Homer

That looks like a great site to research. Thanks very much. I like it because it gives different ingredients and recipes for using Haggis. Thanks again. Homer

I am in Scotland right now on a tour. Had some Haggis for the first time and loved it. Anyone on here have a good recipe? Just the little I know about it I will use beef heart, beef liver and some pork ground meat. Rather than the usual oats I will switch to barley. Anyone? Thanks. Homer

Hungarian Hurka or Herka. Originally made with pork liver, heart, etc, but I uses pork shoulder. You could use chicken Im sure. 9 lbs pork 1 1/2 lb rice, then cook. Not too well done 6 med to large onions, chop, sauté till brown 4 cloves garlic chopped fine 1 1/2 teaspoon allspice 1 1/2 teaspoon...

Thanks so much guys. Your comments make so much sense. I love this site. I have been making sausage since the 70’s and this site has enabled me to try new recipes. Barry

I am about to make Kielbasa and discovered I am out of dried or rubbed marjoram. I have an unopened pouch of ground marjoram but unsure of how much to use. If I require 2.5 grams of rubbed or dried how much ground would I need? I know someone on here knows, LOL. Best sausage website ever. Barry

Boudin gets quite firm when cooled because of fat/rice so heat it up or add liquid.

My experience is to use pork butt with venison at 50/50. Best mixture I have used. Barry

Thanks very much. Barry

Hi.This recipe looks great. Can you post the recipe? I have tried to find it on this site but an OPPS message comes up indicating something wont work. Thanks. Barry

Opps, I replied to the wrong person. It really is a Hungarian sausage but the Germans have their own style and name.

The original is Hungarian but the Germans have their own style of it.

Crazy, I assure you it is good. Where did you find the recipe?

Looking for a good Debreziner sausage. I had some in Australia a few years back and really liked it. I am travelling through Hungary and noticed it is a Hungarian sausage. While in Hungary I am going to bring lots of various Paprika back. Thanks. Barry

AS Chopsaw said its a Marianski thing. Page 44 of his book Polish Sausages, "Curing Meat for Sausages". Not sure I can upload a pic onto this site as I have never been able to figure it out on my own. My wife usually helps with that sort of thing. Barry