Hungarian Csabai

[snagman]

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]

[wheels]

Snagman, welcome.

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

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

Phil

[quietwatersfarm]

perfect for the hot smoker me thinks!!

really like the recipe thanks and welcome

[Mrs. Northerner]

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

Nic

[snagman]

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

Gus

[JerBear]

This is tonight's project....

Regarding the caraway - to toast or not to toast, that is the question..

[snagman]

No toasting of the Caraway mate,
Gus

[JerBear]

thanks snagman!