Salami recipes

Smoked salami products


Sausage Csaba-style (Csabai kolbász) 2


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)


1. 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.

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Keep the salami dry!

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