Sausage Csaba-style (Csabai kolbász) 3.

Smoked salami products

                                         

Sausage Csaba-style (Csabai kolbász) 3. Ingredients 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) Instructions 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. previous             next

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