Hungarian Csabai

Recipes for all sausages

Hungarian Csabai

Postby snagman » Thu Mar 17, 2011 12:09 am

Ladies and Gents,
I offer a recipe for this famous sausage (there is even a festival dedicated to it in the town from which it originates), which some would say is the country's best of many.

For 10kg Pork
7.5kg lean meat
2.5kg pork back fat
200g sweet paprika
50g Hot paprika
220g Salt
35g Finely chopped garlic
10g Whole & 10g ground Caraway seeds
Cure #1 if smoking

Method
Dice the pork into 3cm cubes - dice pork fat and freeze - mix spices and garlic, massage well into meat (not the fat) - into fridge , covered for three days. Then, grind meat, together with fat through 3/8 screen - mix well and stuff into hog casings. Dry as per your preferences, but minimum two days in fridge. Pan fried, or smoked they are a delicious sausage. If having a go, Buon Appetit !


[img][img]http://i1115.photobucket.com/albums/k544/smokeaddictee/Csabai.jpg[/img][/img]
snagman
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Postby wheels » Thu Mar 17, 2011 12:29 am

Snagman, welcome. :D :D

I'm thinking that I hate you already. It's the middle of the night here and you've just made me starving hungry! :lol: :lol: :lol:

Seriously, they look great, stick around and tell us more.

Phil
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Postby quietwatersfarm » Thu Mar 17, 2011 7:21 am

perfect for the hot smoker me thinks!!

really like the recipe thanks and welcome
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Postby Mrs. Northerner » Thu Mar 17, 2011 9:01 am

Welcome Snagman, good to see another person based in Sydney! Those sausages look awesome, I look forward to your future posts.

Nic
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Postby snagman » Fri Mar 18, 2011 3:40 am

Thank You very much for the welcome, I too look forward to learning and sharing !

Gus
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Postby JerBear » Fri Jan 18, 2013 10:49 pm

This is tonight's project....

Regarding the caraway - to toast or not to toast, that is the question..
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Postby snagman » Fri Jan 18, 2013 11:02 pm

No toasting of the Caraway mate,
Gus
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Postby JerBear » Fri Jan 18, 2013 11:10 pm

thanks snagman!
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