I finally managed to find time to pick up my sausages! Ferencs's Hungarian mild paprika and also a packet of Merguez. Feri is an artisan sausage maker who recently won the "Helsinki's Best Sausage" competition beating some well-known rivals such as Wotkins and Reinin Liha.
I decided to cook mine in the Remoska. It is just like an oven - so not grilling or frying - the sausages cook slowly, don't burst and don't burn. I was told to prick holes in the skins, but next time I won't as I felt too much of the fat was released and they were a tiny bit dry. We had ours with lecsó - a kind of Hungarian ratatouille made of tomatoes, onions and peppers (all from the garden). I'll probably make a couscous dish to have with the merguez tonight.
I've ordered the hot paprika and the lamb and rosemary for next weekend.