Hungarian Sausage

Hungarian Sausage

Hungarian Sausage

I was lucky enough to be gifted some wonderful Hungarian sausage. My dear friend Lorna brought me some Kolbasz from a church in Fairport Harbor. The Hungarian Reformed church has a small congregation that keeps going by making sausage a couple of times a year. Church members made 500 pounds yesterday for Case Western- they buy that much every year. Today they cranked out an additional 1,000 pounds of pure porky delight for the rest of their customers. Most is pre-sold and I can tell you why. They know how to make sausage. I come from a family that makes sausage. We have old film somewhere of my mother making sausage with my brother and sister looking on. I wasn’t even born yet. Trust me, I know good sausage when I taste it. Tender and garlic laden it has just the right amount of fat, salt and pepper. I might have heard wrong but I swear Lorna said they add butter. The Polish sausage I grew up with would also have marjoram in it but this sausage was similar in taste. The sausage¬† will be made again in time for Easter. I am getting my order in for sure.

I think what I really liked was the idea of people working together to achieve their goal. I also have a special place in my heart for keeping food traditions alive. I understand they also have chicken paprikash dinners almost every month. From what I tasted today I am planning on making the trip east to go to one of those dinners soon.

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