Hungarian Sausage
In Hungary, true “csaba” sausage, particularly in rural regions, is a homemade product. A number of factors influence the character of this sausage: for example, the breed and age of the pork, the quality and quantity of the paprika used the proportion of ingredients, the method of smoking, storage methods etc. In the end, you’ll find as many variations as there are sausage makers. However, there are certain unchanging principles: the sausage must be seasoned with paprika and must be made exclusively with pork. It is neither hard nor soft. The meat is juicy, the flavor spicy and slightly smoked. Its keeping time is relatively long.
YOU WILL BE NEEDING
Meat Materials
Pork lean, ground finely 700g
Pork backfat, ground finely 300g
I. Curing Mix
Salt 1 tbsp
Curing salt 1 tsp
Phosphate 1 tsp
Vitamin C Powder 1/4 tsp
Chilled Water 1/4 cup
II. Extender / Binders
Carageenan 1/2 tsp
Isolate 1 tbsp
Chilled water 1/4 cup
III. Seasonings:
Garlic, chopped 4 tbsp
Black pepper 1 Tbsp
Paprika Cloves 3/4 tbsp
Meat enhancer 1/4 tsp
MSG 1/2 tsp
Beef Aroma 1/2 tsp
BF Blend 1 tsp
Smoke flavor 1/4 tsp
Grated cheese 1/4 cup
Chilled water 1/4 cup
PROCEDURE
1. Select good quality raw materials. Trim and weigh.
2. Grind lean meat and backfat coarsely. Chill meat for one hour in the refrigerator before processing
3. Add meat with curing mix and mix until tacky: add extender, mix again and add seasonings.
4. Cure in the refrigerator overnight(8-10 hours) to
develop flavor, aroma and taste. Do not over cure.
5. Stuff into cleaned fresh natural casings or collagen casings. Link into desired lengths (4 inches long).
6. Put into turbo broiler for 2 minutes at 200F to develop the golden brown color.
7. Store in freezer for keeping quality.
