CSABI HOT

[grisell]

IMO, Hungarian sweet paprika is darker, sweeter and more intense than the Spanish pimentón. They can usually not be substituted for each other. My simple principle is: Hungarian food - Hungarian paprika, Spanish food - Spanish paprika. The difference is not so great with the hot paprikas.

There are several qualities of Hungarian paprika (yes, they take this very seriously!). Különleges is the top quality, but hard to find outside Hungary. Csípősmentes csemege is also excellent, but the one you usually find abroad is édesnemes. It's acceptable. Erős is hot paprika.

[BriCan]

Thanks for the updates have found a reliable source and will be getting later in the week

[grisell]

BTW, this link http://www.paprikart.hu/node/77 suggests the use of Különleges paprika for use in Csabai sausage (although the google translation is worse than usual). This is of course a commercial company selling their spices, but if you can find Különleges, I think it might be worth the price(?) - maybe

[JerBear]

I made these about a week ago and smoked for about 5 hrs and man are they tasty! I took the time to get the hot hungarian paprika from penzy's which they call "half-sharp". I added about 50% extra garlic and might want to double it next time. I liked the paprika which besides heat gave the sausage a beautiful red color but I didn't really taste the caraway which is a spice I dearly love and will likely bump it up next batch also.

[crustyo44]

Hi Jer,
What recipe did you use for your csabai. I make a fairly hot one with lots of stewed garlic.
Snagman's original recipe is great and original with family roots in the old country but I have spiced mine up including a handful of chilli flakes.
I smoke mine a mahogany colour.

Good Luck,
Jan.

[DanMcG]

Love the looks of those Jan!!!
Nice work!

[JerBear]

Jan's look waaaay better than mine... I decided to go for links:

[wheels]

They both look good to me!

Phil

[crustyo44]

Jer,
I make lots of csabai and some I smoke the colour of yours. My wife and some friends hate the mahogany colour and the intense smokey flavour in imparts.
They all like to heat and the garlic though.
Never enough for me.
Cheers,
Jan.

[JerBear]

This might be a to-may-to vs. to-mah-to question but anyone want to weigh in on spelling and pronounciation of this treat? I was leaning towards the spelling of Csabai vs. Csabi and pronounced it (with help from my wife) "Suh-bye"....thoughts?

[DanMcG]

try google translate, With it Csabi comes out "suh bee" in english or "chu bee" in Hungarian

http://translate.google.com/?hl=en&tab=nT#auto/en/Csabi

[DiggingDogFarm]

I'm pretty sure that Csabai is the Hungarian spelling, it is in all the books I have anyway.

Edited to add: http://hu.wikipedia.org/wiki/Csabai_kolb%C3%A1sz


~Martin

[crustyo44]

Csabai is the correct Hungarian spelling and to pronounce it correctly, just think about Cha-Cha-Cha and Bye. Cha-bye, That's it Jer!!!!!!!!!!!
By the way, my wife likes the colour of your Cha-bye, mine were dried in the smoker with the exhaust fan on in the chimney.
The same priciple I use for drying and making smoked biltong.
Cheers,
Jan.