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HOW TO COOK HUNGARIAN SAUSAGES
Take as many fresh links as needed and place in a heavy frying pan with a cover. Pour water over the sausages so the links are in 1/2 inch of water. Cover.Start the water to a slow boil, turn down the heat and simmer the sausage in the water until the sausage starts to take on color. Turn the sausage over and add a little more water to keep it from burning. When both sides are brownish, leave the cover off and continue cooking slowly to cook away any remaining water.The sausage should be a nice rich red brown. The aroma will be heavenly.
Dried and smoked sausage is used like pepperonni.
My brother Frank Wischler carries on the tradition of sausage making. He makes Italian sausage by leaving out the PAPRIKA and the ALLSPICE. Use 2 ounces of whole fennel seed instead.