Homemade Kolbász

Description
Hungarian sausage

Ingredients

 * 10 lbs coarse ground pork butt or pork shoulder
 * ⅓ cup imported mild Hungarian paprika (do not substitute generic)
 * ¼ cup salt
 * 2 heaping tbsp ground allspice
 * 5 or 6 garlic cloves
 * 2 cups water

Directions

 * 1) Bring water to boil, add peeled cloves of garlic and simmer 20 minutes.
 * 2) Fish out cloves of garlic and mash them with a little water.
 * 3) Add this to remaining water and mix all of the garlic water into the meat mix.
 * 4) Mix everything together well.
 * 5) Keep the meat mix cool.
 * 6) If you stuff the mix into casings, let the sausages hang for a day in at least 20 degrees.
 * 7) Smoke sausage according to your smoker instructions.
 * 8) If you are not going to stuff into casings, form into patties, wrap and freeze.