Csabai

• Gluten free

• Meat

  • 10 g Kwikurit - standard meat cure
  • 1 bundle Pork casings are

• Baking & Spices

  • 10 g Black pepper, ground or cracked
  • 100 g Hungarian paprika, Sweet
  • 35 g Hungarian paprika, hot
  • 12 g Icing sugar
  • 8 g Nutmeg, freshly ground
  • 70 g Salt
  • 10 g White pepper, ground

Found on butcherathome.com.au

Description

Ingredients

• 5kg shoulder pork or a mixture of beef/ pork. Make sure you have about 20% pork fat. Pork shoulder is best if making all pork csabai due its correct amount of fat.
• 3 whole knobs fresh garlic, peeled sliced & slowly cooked in a small pot with water (1 cup) until soft. Keep the water.
• 100g sweet hungarian paprika
• 35g hot hungarian paprika
• 70g salt
• 12g icing sugar
• 20g caraway seed, some ground, some whole, whatever suits you.
• 10g KWIKURIT - Standard Meat Cure
• 8g freshly ground nutmeg
• 18g chilli flakes or less, whatever you like. I like it a lot hotter so I double this amount.
• 10g ground white pepper
• 10g ground or cracked black pepper
• bundle Pork casings are 32-34 mm size

Directions

• 1. Cut meat in about 30mm cubes. Separate fat. Freeze fat pieces. Mix all spices and stewed garlic and it’s liquid, in a food processor until smooth. (3-5 seconds) 2. Mix spice/salt mixture with meat cubes and put in the fridge for 2-3 days. 3. Then mince the meat and frozen fat (6mm plate), mix well until sticky. Fill pork casings ( I finish them in rings) and put back in fridge to bloom and set. Usually overnight. 4. Next day hang in smoker to dry, they will sweat a bit as you will see, when dry, smoke them to a nice mahogany colour. You can also keep some as fresh sausages that I do, cold smoke them and use as fresh sausage on the BBQ. You can also Hot smoke them to an internal temp of 68C, they are ready to eat then.

Nutrition