Hello again.

I had some extra time to read, and happened to read about Snagman's sausage.
Some people had problem finding Hungarian paprika. I buy mine here, they have lots of it.

http://www.penzeys.com/cgi-bin/penzeys/ ... prika.html

Let it be known, that ever since I was stuck in the middle of the Atlantic ocean, with 30 days supply of 1 poor-man's sandwich, witch is 1 slice of fresh bread, in between 2 slices of dry bread, no amount of organized prayer combined on both side of the ocean can change my mind to use presentation n...

Hello jcb, and welcome in the neighborhood !

Go back to page 1, and you'll find it there.

I think somebody sad he/she have problem getting spices. May I link in one mail order service, I think they ship word wide, or at least lot's of places. This is the one, luckily there are stores near by me, I love to go there because it just smells sooooo good. And they have stores at many places, h...

I like to eat, and sometimes I overdo it. My wife used to say, I eat to much. I tell her that's because I'm still growing. She says yeeeeees, but sideways only..... Otherwise my life is easy. I have to abide by only 2 rules. Rule # 1...my wife is alllllllllways right. Rule # 2...if my wife isn't rig...

You very welcome. This soup originally was made from lam hundreds of years ago. Lately it's mostly made from beef. My personal opinion is, it's best from mixed meat. Mostly beef, some lam/pork. And using less water, is the stew. Hungarian goulash/stew link....http://en.wikipedia.org/wiki/P%C3%B6rk%C...

I'll write you 2 recipes, in the meantime here is a link too.

http://www.chew.hu/the_idiot_foreigners_guide_to/

You can cook almost the same thing in your own kitchen, just smaller portion.

I had a massage, but looks like that got lost too.
I'm sorry, but I can't answer it.

Hi Chuckwagon.

I wrote something, but it got lost again in cyberspace. Looks like writing it in World is a very good idea.
I'll write you the Hungarian Goulash recipe later, like next week, because I'm very busy now.

Yes sir.
I'm ready. I have 29/32 mm. hog casing at home, I think I will use it for the breakfast sausage, instead of buying a bundle of 22-26 mm sheep casings.

The only reason I'm here is, because I don't know anything.
If I knew how to change my nick, I'd change it to the Jack of everything, master of nothing.

Hello ssorllih ! The meat in pork shoulder butt can be separated by pulling it apart on the fat layers. In between is a thin layer of fat, the size of your hand, you can almost see thru it. That is the fat better removed, sinews and tendons too. When you cook it, the fat melts out from the fresh one...

Hello. I have some time now, here is the recipe. C.W. please move it to the place it belongs to, because I don't know how, thank you. Fresh, Hungarian sausage. 1 kg. pork shoulder butt.( I like 20 to 30 % fat) 18 to 20 grams Morton coarse kosher salt. 15 grams Hungarian paprika....(Penzeys spices se...

Hi Jan !

I deed write the recipe, but after I sent it, the log in page came up, so I logged in again, but I can't find it anywhere. Maybe timed out.

Anyhow, I'm on seafood diet, I eat everything I see.

When I get time, I write it again.

Yesssir, I do that tomorrow, I have to study a little more how start new tread, plus insert pictures.
Thank You, and have a good night.