Hungarian Csabai Sausage (Csabai Kolbász)

 Ingredients:

1 kg pork shoulder, finely ground

200 g pork fat, finely 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:

In a large bowl, combine the pork, pork fat, salt, paprika, garlic, and black pepper.

Add the cold water and mix thoroughly until the mixture becomes sticky.

Soak and rinse the sausage casings according to package instructions.

Stuff the meat mixture into the casings, forming long sausages.

Hang the sausages in a cool, ventilated place for 12–24 hours to dry slightly.

Smoke the sausages over low heat for 4–6 hours, if desired.

Cure or air-dry them for several days to develop flavor.

Slice and serve cold, or cook before serving.

Preparation Time: 45 minutes

Drying/Curing Time: Several days

Servings: 8–10

This traditional Hungarian sausage is rich in paprika flavor and is often enjoyed with bread,

pickles, and mustard.