Smoked salami products
Sausage Csaba-style (Csabai kolbász) 2
Ingredients10 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)
Instructions1. Combine the ground meats with the other remaining ingredients.
2. Stuff the mix into natural casing.
3. Refrigrate 2 days.
4. Smoke slowly until nice red coloring.
5. Keep cool and dry.
WarningKeep the salami dry!
More pigkilling recipesFresh 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)
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 RecipesSausage recipes
Pörkölt (Hungarian stew) recipes
Main site (index)
All recipes in ABC order