Sausage Csaba-style (Csabai kolbász) 1.

Smoked salami products


Sausage Csaba-style (Csabai kolbász) 1.


10 kg ground pork meat (semi-skimmed)
40 g fine black pepper
100 g Hungarian paprika powder (sweet)
20 g Hungarian paprika powder (hot)
60 g crushed garlic
260 g salt
50 g icing sugar
pinch of ground caraway
15 g canning salt


1. Combine the ground meats with the other remaining ingredients.
2. Refrigerate 2 days.
3. Stuff the mix into natural cattle casing.
4. Waiting time: 2 hours.
5. Smoke slowly 4-5 days time.
6. Storage & ripening: 2 month on a cool place.

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Keep the salami dry!

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