Hungarian Sausage

I was surprised not to find a similar recipe here. This one is modified from cooks.com. I have only ever made bulk sausage from this recipe. I'm not sure what modifications might be needed (if any) to make links from this recipe.

• Ready In: 15 mins
• Serves: 20
• Yields: 20 1/4 lb

Ingredients

• 5  lbs ground pork (we grind our own from whatever happens to be on sale -- roast, butt, chops, etc)
• 15  garlic cloves
• 2  tablespoons ground sage
• 1  tablespoon ground cayenne pepper
• 1 1⁄2 tablespoons black pepper
• 5  tablespoons paprika
• 1  tablespoon fennel seed (or use caraway seeds)
• 1  teaspoon allspice
• 2  tablespoons salt

Directions

1. Peel the garlic.
2. If you are using a meat grinder, run the peeled garlic through the grinder. Otherwise mince very finely.
3. If you are grinding your own pork, don't trim the fat! It helps keep the sausage from drying out when cooking.
4. Combine all ingredients in a bowl and mix well by hand to distribute the seasoning evenly throughout the meat.
5. Cook and enjoy! This sausage greatly enhances Eastern European soups or stews.