The countries of east Europe are a disparate lot, continually at odds over issues of religion and governance. But, as nearby neighbors, they share a cooking culture over and above those differences. This sausage and the following recipe for Hungarian meatballs in a sour cream sauce are my imaginative combining of the foods that this corner of the world can share without rancor or strife. The sausage, formed into balls and sautéed, can also be served with cucumbers in a light vinaigrette and potato salad dressed with dill and sour cream for a meze plate.
Ingredients
Preparation
Step 1
Place all the ingredients in a bowl, and knead with your hands until thoroughly blended. Cover and refrigerate for at least 1 hour, or up to overnight, to firm the mixture.
Step 2
Leave in bulk and shape and cook as directed in individual recipes.
