Hungarian Raisin Sausage

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[left][font "Verdana, Arial, Helvetica, sans-serif"][#6e6736]This mild and fragrant Hungarian delicacy calls for genuine Hungarian paprika — lots of it. Americans generally use paprika to add color only, not flavor. To enjoy the true taste of the sweet red peppers from which paprika is made, use only the finest Hungarian paprika, and use LOTS of it! It makes the product look fiery-hot, but it is quite mild. The garlic adds an aroma that will bring your whole family (or your guests) into the kitchen when they smell it cooking. Use medium hog casings (35-38 mm). [/#6e6736][/font][/left] [font "Verdana, Arial, Helvetica, sans-serif"][#682234]• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Ground black pepper: 1/5 teaspoon
• Imported Hungarian paprika: 1/2 tablespoon
• Fresh garlic cloves, crushed: 1/2 clove
• Boiled garlic cloves, mashed: 1/2 clove
• Ground allspice: 1/3 teaspoon
• White raisins: 1/5 cup[/#682234][/font]