Hungarian Sausage in the Philippines

[vagreys]

...One more note about the sausage. I remember a post from Nutczak answering Vagreys. Both men were absolutely convinced that Spanish paprika should not be used in sausage. Its just too bitter. I agree. On the other hand, sweet Hungarian is worth the time to look for it. The only place I can find it is in specialty markets...

Minor point of clarification: I think we were discussing a sausage that is expected to be using Hungarian Paprika. Smoked Spanish Paprika is fine for Spanish (and some Portuguese) sausages, because it fits the expected flavor profile. Spanish Smoked Sweet, Semi-sweet and Spicy Paprika all use different peppers. Smoked Spanish Paprikas are made with different peppers than are used in Hungarian Paprikas. If you were to make a Hungarian Paprika Salami with Spanish Smoked Sweet Paprika, the flavor would be very different from the standard and significantly more bitter. On the other hand, use a Hungarian Sweet Paprika in a Cantimpalo Chorizo, and it wouldn't taste right, at all.

[KuyasKitchen]

The only problem with using Hungarian Paprika in the Hungarian sausage that the original poster wants is ... Hungarian Paprika is nearly impossible to find here in the Philippines. Spanish Paprika is what is commonly available.

[grisell]

Hungarian or Spanish paprika doesn't matter. Just note that there is a difference between mild (sweet) and hot paprika. The smoked Spanish paprika has no Hungarian equivalent as far as I know.
The reason they want Hungarian paprika in the recipe is the same as the Spanish want Spanish paprika - patriotism. They are both convinced of their superiority.

[Ianinfrance]

Rubbish Grisell.

I have both spanish and hungarian paprika at home. They taste completely different. I've never tasted one spanish paprika that resembles any of the 5 or 6 different Hungarian paprikas that I have in my box. the only question in my mind is which hungarian paprika to use.

Sorry Grisell, but you really are talking out of the top of your head.

[grisell]

Really? Ok, fair enough. The question is if they taste differently because they are Spanish and Hungarian or if they are from different manufacturers, since you say that they all taste differently. Or can you notice which ones are Spanish and which are Hungarian? Because that's what actually matters.

I've tried quite a few Spanish and Hungarian, but not at the same time. I usually don't think about any difference between Spanish and Hungarian, but I sure will in the future!

[Ianinfrance]

Hi again Grisell,

First - I'm not expert on Spanish paprikas. I do know that the ones I've got and tasted are not like any of the Hungarian peppers I've got, though whether that's due to the manufacturer or not, I really can't say.

However, as far as Hungarian paprikas are concerned, I've been getting them for many years, even when all paprika production was a State monopoly, and so there was only one manufacturer in effect. Even then there was wide variations between different types.

I've got
Különleges (special quality)
Edesnemes (noble-sweet)
Csemege (fine)
Csipos-csemege (hot and fine)
Rósza (pink)

They very widely in colour, pungency and taste, and are the wqay they are, not because of the manufacturer, but because of the type of paprika pepper from which they are made.

In the West generally, about the only one of these that's (fairly) easy to find is the edesnemes. I've no idea what someone in the Philipines would be able to get or use. If they can only get Spanish paprika, then I'd try to see if they can find one that's mild and well coloured. It won't be the same and it won't make a close approximation to a Hungarian sausage, but "needs must when the devil drives".

[grisell]

The 'Pimentón de Murcia Dulce' http://www.carm.es/neweb2/servlet/integra.servlets.ControlPublico?IDCONTENIDO=1204&IDTIPO=100&RASTRO=c214$m1185 should be the best choice, if he can get it. Although most Spanish paprikas are smoked over oak, this particular one isn't; it should be very similar to Hungarian Édesnemes (sweet).
It's an academic issue that the Spanish paprika is made from another variety of Capsicum than the Hungarian, if that is the only available.
The most important is that it should be very mild and unsmoked.