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How to Make Hungarian Sausage - Hazi Kolbasz

Holy Trinity Roman Catholic Parishioners Keep Sausage-Making Tradition Alive

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Holy Trinity Church in East Chicago, Ind., pastored by the Rev. Alphonse Skerl since 1971, is the only Hungarian Roman Catholic church left in the state of Indiana. Holy Trinity is 102 years old and has an active group of parishioners, most in their late 60s and older, who come from as far away as the suburbs of Chicago to make homemade sausage or hazi kolbasz (HAH-zee KOOL-bahss) at least five times a year as a fundraiser. While they wouldn't reveal their secret recipe, this Hungarian sausage recipe is similar. And here is more about Hungarian sausage in general.
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Hungarian Sausage or Hazi KolbaszHoly Trinity Church in East Chicago, Ind., Makes Hungarian SausageMeat Cutting for Hungarian Sausage or Hazi KolbaszBoneless Pork Shoulder Is Used to Make Hungarian Sausage or Hazi KolbaszPork Being Ground for Hungarian Sausage or Hazi KolbaszPork Is Fed Into a Grinder for Hungarian Sausage or Hazi KolbaszGround Pork for Hungarian Sausage or Hazi KolbaszGround Pork Is Bagged Into 25-Pound Packages Before Mixing with Spices
25-Pound Bags of Ground Pork Waiting to Be Mixed with Spices for Hungarian Sausage or Hazi KolbaszGround Pork Awaits the Spices for Hungarian Sausage or Hazi KolbaszElizabeth Ferencz Sedey Mixing Spices for Hungarian Sausage or Hazi KolbaszA Precise Amount of Seasonings Is Added to the Hungarian Sausage MixtureThe Rev. Alphonse Skerl Mixing Hungarian Sausage or Hazi KolbaszThe Rev. Alphonse Skerl Mixes the Sausage BlendSausage Extruder Being Packed with Hungarian Sausage Mixture for StuffingThe Extruder Canister Is Filled With Seasoned Pork
Hungarian Sausage Mixture Being ExtrudedThe Sausage Stuffer Is Hand CrankedHungarian Sausage Being Coiled into RingsThe Sausage Is Coiled Into a RingHungarian Sausage Being Dried Before PackagingThe Sausage Is Dried Before Being PackagedHoly Trinity Church Hungarian Sausage MakersSausage Makers Take a Well-Deserved Break
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