William Penn Life, 2006 (41. évfolyam, 2-12. szám)
2006-06-01 / 6. szám
The Hungarian Kitchen When you’re thickening a fruit sauce for a dessert topping or a pie filling, most recipes will call for sugar and cornstarch in the recipe. Mix the amounts of sugar and cornstarch together then sprinkle that dry mixture into your sauce or filling stirring all the time. It will go into solution faster and not lump up, giving you a very smooth, shiny finished product. appreciate the letters and emails I have been getting, which I will share in a future column. The Hungarian Kitchen is only as strong as the readers who support it. Chef Vilmos and I are your humble servants as we navigate through the oceans of Hungarian Cuisine! We welcome that task and will do our best! Here is the trivia question of the month: Can you name the sausage that originated in Germany, was produced in France and now is a famous product made in the United States? The answer is waiting at the end. Last month we learned about variety meats and the different ways we enjoy them. This month I want to continue with an item that is very popular in Magyar cuisine, Kolbász. Since I gave you most of the details about kolbász last month, I'll give you a few highlighted facts and more recipes of how you can enjoy the best sausage in the world! KOLBÁSZ is a Hungarian sausage usually smoked and made of pork (but beef may be added), along with paprika, garlic salt and pepper. It is also available fresh from your local Hungarian butcher shop or meat department of your local supermarket. The kolbász may be served whole or cut up in an entrée like kolbász and sauerkraut. It's tasty either way. BRATWURST is a German kielbasa made of pork and veal with spices like nutmeg, coriander or caraway which is usually grilled or sautéed but rarely if at all smoked. KIELBASA is a Polish sausage that is smoked and sold precooked. The spices used are much milder than the Hungarian and German versions. While all three of the above mentioned products are in the same variety meat category, as you can see they have distinct ingredients. When sausage makers put together their recipes, they use the finest cuts of meat-which are lean-then add the fat they need. Fatty meats do not make for good sausages and they usually cause the product to explode when cooked, splattering grease everywhere in your kitchen. When cooking your sausages, wash them first and pat dry with paper towels. Any excess water will splatter when it hits the hot grease or oil. I enjoy kolbász slowly baked in the oven to get the least amount of shrinkage and the best flavor. Fried kolbász with potatoes is my second favorite way of preparing my favorite sausage. Now, let's get into the kitchen and try all the recipes for this month. Congratulations to you all for passing the advanced class of sausage studies! The answer to this month's trivia question is ANDOUILLE SAUSAGE made in Louisiana. It's made from pork butts, shank and a little pork fat, seasoned with salt, cracked black pepper and garlic then stuffed into a casing that is 1 ^-inches wide and smoked over pecan wood and sugar cane for about eight hours at 175 degrees. Have a great month. Jó ót**??*? Jógzo.&ó-C'S uóóa. Kolbász & Sauerkraut I pound fresh kolbász I pound country style pork ribs 6 tablespoons apple juice 3 large onions, chopped 3 carrots, sliced into coins I large apple, peeled, cored & diced Vi cup fresh parsley 3 bay leaves Zi teaspoon garlic salt Zi teaspoon caraway seeds 1 cup chicken broth 9 cups sauerkraut, rinsed & drained well Zi cup dry white wine 2 tablespoons brown sugar Salt and pepper to taste In a skillet brown the kolbász and the ribs then set aside. Drain off the fat from the pan saving 2 tablespoons of the fat. Cut the kolbász into 'A-inch slices. Add the apple juice, onions, carrots, apple, parsley, bay leaves, garlic salt, caraway seeds and chicken broth and simmer covered for 20 minutes. Stir in the sauerkraut, white wine and the sugar. Simmer for 5 minutes then transfer this mixture into a casserole dish. Put all the meat on the top of the sauerkraut mixture and bake covered for 45 minutes at 350 degrees. Serve with boiled or mashed potatoes, a crusty rye bread and Hungarian pickles. Kolbász & Potatoes I Zi pounds kolbász cut into small rings 4 medium potatoes, peeled & medium diced I medium onion, peeled & chopped fine 3 tablespoons lard 3 tablespoons paprika Salt and pepper to taste 3 quarts water Flour to thicken Continued on Page 18 William Penn Life,June 2006 17
