Sausage Csaba-style (Csabai kolbász) 3.

Smoked salami products


Sausage Csaba-style (Csabai kolbász) 3.


10 kg ground pork meat (shoulder or legs)
25 g caraway (coarse chopped)
180 g salt
220-260 g crushed garlic
120 g Hungarian paprika powder (sweet)


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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Ripening time

1 month or more.

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