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| Hungarian meatloaf - two ways |
Our host house for the evening (as is always the case) was
in charge of the main entrée and although meatloaf sounds mundane, trust me;
this was anything but! He made two separate loaves; one with a sausage link in
the middle and one with a whole hard-boiled egg in the center. When sliced it
presented really well on the plate and the flavor was juicy and delicately
tasty. I’d like to give this a try sometime for my family. I know they’d love
it!
The homemade sausage starter was also juicy, tender and
perfectly seasoned and it looked as good as (better than) anything you could
buy at the store. This process was pretty involved, and therefore, probably not
something just anyone would want to give a try, however, the gentleman that
prepared it was interested in the process and I can’t image it could turn out
more superior.
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| Sausage during the drying process |
He’s provided me with the web link he used to obtain his
information on how to make the sausage if you’re daring enough to give it a
try. (I think I’ll just invite myself over to their house whenever I need to
have it again!) He also took a picture for me to include of the drying process. He had to rinse and then lay out the filled sausage link and dry it with a fan in his
kitchen! Do your own research and see what you can come up with...
Here’s that link: http://www.lets-make-sausage.com/how-to-make-sausage.html
Two best dishes this month! Can we out-do ourselves for our
last Dinner Club of the season in May? Stay tuned to the blog to see… I’ll let
you know soon what we’re planning for our final affair before summer arrives!
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| Finished sausage after smoking and grilling |
