Sausage Csaba-style (Csabai kolbász) 2.

Smoked salami products

                                         

Sausage Csaba-style (Csabai kolbász) 2. Ingredients 10 kg coarse ground pork meat (semi-skimmed) 10 g caraway 270 g salt 5 g canning salt 10 g icing sugar 50 g fine black pepper 80 g crushed garlic 70 g Hungarian paprika powder (sweet) 20 g Hungarian paprika powder (hot) Instructions 1. Combine the ground meats with the other remaining ingredients. 2. Stuff the mix into natural casing. 3. Refrigerate 2 days. 4. Smoke slowly until nice red coloring. 5. Keep cool and dry. previous             next

Others Warning Keep the sausage dry! More pigkilling recipes Fresh sausage 1 Fresh sausage 2 Fresh sausage 3 Fresh sausage 4 Fresh sausage 5 Fresh Hungarian sausage 1 Fresh Hungarian sausage 2 Garlic sausage (fokhagymás kolbász) Peppersausage 1. Peppersausage 2. Sausage with caraway (köményes kolbász) Dry smoked sausage #2 Fathers smoked sausage #1 Goose salami #1 Hungarian paprika salami Hungarian head cheese 1. Hungarian head cheese 2. More Hungarian Recipes Sausage recipes Pigkilling recipes   Pörkölt (Hungarian stew) recipes Basic recipes   Decoration   Salad recipes Next: Main site (index) All recipes in ABC order