www.sausagemaking.org

For those who love garlic, pepper, I recommend this recipe. It is the fifth version of an original recipe from a sausage lover, very tasty either fresh or smoked.
750 g Pork
250 g Pork fat
16 g Salt
17 g Sweet Paprika
1/2 tspn Hot paprika
20 g Garlic - pressed and soaked in a little water
4 g Black pepper ground
2 g Cure # 1

Cube the pork and add spices, massage in well and cover bowl with wrap. In fridge to marinate for two days. Grind, large plate together with frozen fat. Mix well and stuff into large hog casing. Dry in fridge for two days, use as desired[img][img]http://i1115.photobucket.com/albums/k544/smokeaddictee/DSC03667.jpg[/img]


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Looks great!

Looks good - does it have sort of chorizo overtones with all that paprika?


...and why can't I get back-fat like that?

Phil

Phil,
If you smoke these sausages they will be extremely close to fresh csabai.
I made this recipe, smoked them and they are leaving my deepfreeze at an alarming rate.
Regards,
Jan.

crustyo44 wrote:Phil,
If you smoke these sausages they will be extremely close to fresh csabai.
[---]

Although I don't doubt for a second, that they are excellent, I miss the caraway which is present in Csabai.

wheels wrote:...and why can't I get back-fat like that?

I will ship if you like [wonders wot iz misses would say, im receiving large box]

I only toss it out as I av too much

I'd love to see the UK Custom's sniffer dog's reaction!

wheels wrote:Looks good - does it have sort of chorizo overtones with all that paprika?


...and why can't I get back-fat like that?

Phil

Nothing like Choriso Wheels, the amount of hot paprika is so small it is just for a tiny bite........
Can't get back fat in your part of the world ? Where are all the great British pigs ? I buy back fat from a Croatian butcher who does a mountain of smallgoods so he harvests all the hard fats and sells it of course.........

Hi, yes I can get back fat, but it's nowhere near as readily available as you'd think as the supermarkets demands are for 'nearly no fat' pigs - and that's what the breeders provide. If I ring the abattoir's shop early in the day they will put me some by. If I don't they use it for their black puddings etc. Given that I have a lousy memory I usually come away empty handed!

However, they usually have a shoulder about with a fair layer on it, but I can always use more.

That said, I'm fine for chorizo as I don't add the fat separately.

Phil