How to Make Hungarian Sausage

Explore the business behind this foreign specialty.

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.

ngredients

Meat materials:

• 700g Pork lean, ground finely
• 300g Pork backfat, ground finely

Curing mix:

• 1 tbsp Salt
• 1 tsp Curing salt
• 1 tsp Phosphate
• 1/4 tsp Vit. C powder
• 1/4 cup Chilled water

Extender/Binders:

• 1/2 tsp Carageenan
• 1 tbsp Isolate
• 1/4 cup Chilled water

Seasonings:

• 4 tbsp Garlic chopped
• 1 tbsp Black pepper
• 3/4 tbsp Paprika
• 1/4 tsp Cloves
• 1/2 tsp Meat enhancer
• 1/2 tsp MSG
• 1/ tsp Beef aroma
• 1 tsp BF blend
• 1/4 tsp Smoke flavor
• 1/4 cup Grated cheese
• 1/4 cup Chilled water

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 2OO°F to develop the golden brown color.
7. Store in freezer for keeping quality.