This will be a thread that I HOPE everyone can contribute ONE recipe ...something written so people can just print this off and file it away. If you have come across a great recipe your grandma used during the depression to make that meal go much farther on a dollar, maybe a recipe you have found using a #10 can of something dehydrated, a recipe using that cured piece of meat in your garage, a recipe using that "Celebrity" ham that Eric keeps pushing :-) then put it down here.
Try to write it or copy it so people can just print this whole thread and they have the recipes.
First contribution comes from: REAL SIM PHONY
This recipe that I am about to share is a favourite in our home. Without sausage it is called
COOKING DIRECTIONS: Cut sausage into slices on the diagonal. Clean and peel onions and cut
into small-medium chunks. In a large, heavy pot, fry onions in bacon fat. Add paprika to the fat
and allow it to ‘bloom’ only a minute. Then, add sliced sausages and sauté for 10 minutes. Add
caraway seeds, salt, pepper and garlic. Add potato wedges. Then, tip pot to the side and pour
just enough water to cover tops of potato wedges (about 2 cups). You don’t want to wash off
the paprika -it’s precious like gold! Bring to a rolling boil, then turn down heat, ¾ cover with a lid
and let it simmer 20-30 minutes. At the 20 minute mark, pierce fork in potatoes to check for
doneness. Then, if it’s ready, don’t cook a minute longer. Depending on the type of potatoes
used, you could end up with MASH – and that’s not what you are looking for. Hint: We
recommend Yukon Gold because you want the potatoes to be firm, holding their beautiful wedge-
shape, but soft on the inside.
CHEF’S HINT: Add the hot paprika at the end (so as not to frighten your guests) But, if you
know you are comfortable with Hot and Spicy, add the paprika when you add the sweet version
during the blooming stage.
WARNING: Bacon fat is highly addictive. The texture of the fat is highly workable and yields an
incredibly delicious subtle flavour to everything you prepare with it. Relax, you love 2 slices of
crunchy, fatty bacon your burger – so what’s the fuss with 2 tablespoons in a meal that serves 4-
SERVING SUGGESTIONS: Fresh Hungarian White Bread to soak up that beautiful paprika and
onion sauce and dill pickles.
WINE PAIRING: Hungarian Table Wine – Red. Szekszárdi Vörös or Egri Bikavér
(“Bull’s Blood of Eger”)
|1 pair Hungarian Sausage||(Gyulai or Csabai Kolbász)|
|6 med potatoes, cut into wedges||(Yukon Gold)|
|1 large onion, chopped||⅛ teaspoon Hungarian hot paprika|
|2 tablespoons bacon fat||1½ teaspoon salt|
|2 cloves garlic (chopped)||½-1 teaspoon black pepper|
|2 teaspoons Hungarian sweet paprika||2 cups water|
|1 teaspoon caraway seeds (whole)||HUNGARIAN WHITE CRUSTY BREAD|
|Dream Machine Publications
Paris, Ontario, Canada
Helen's Hungarian Heritage Recipes Cookbook ™
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Last Updated February 1, 2010