Hungarian Csabai Sausage (Csabai Kolbász)

 Ingredients:

1 kg pork shoulder, finely chopped

300 g pork fat, diced

20 g salt

10 g sweet Hungarian paprika

5 g hot Hungarian paprika

4 cloves garlic, minced

1 tsp black pepper

100 ml cold water

Natural sausage casings

Instructions:

Mix the pork, pork fat, salt, paprika, garlic, and black pepper in a large bowl.

Add the cold water and knead until the mixture becomes sticky and well combined.

Stuff the mixture into sausage casings and twist into links.

Hang the sausages in a cool, airy place for 12–24 hours.

Smoke them gently with hardwood smoke for several hours if desired.

Dry and cure for 2–4 weeks in a cool environment until firm.

Slice thinly and serve with bread, cheese, pickles, and fresh vegetables.

Preparation Time: 45 minutes

Curing Time: 2–4 weeks

Servings: 8–10

This traditional Hungarian sausage is rich in paprika flavor and is commonly enjoyed as a snack, appetizer, or p

art of a rustic meal.