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Ingredients:
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How to make it:
The best time for making the thick csabai sausage is the time before
Christmas when the weather is cold. We singe the pig slaughtered early
in the morning, clean it with water, disjoin its body and put the parts
on a butcher`s table indoors. We unbone them and mince the pork with a
small, hand-powered machine equipped with a 6mm disc and - while the pork
is warm - knead it together with the spices. (This way the bond will be
better.) After kneading we take it outside and spread it out in a 10 cm
layer on a very clean surface of table.
When the stuff is cold, we take it back and fill it in large intestine
of pig through a 10 or 20mm disc equipped with a funnel and tie it up so
that we can hang the sausages on sticks. Then we place them on a stand
in the pantry. The pantry should not be draughty and the temperature should
not be higher than 6 degrees (above zero). After 48 hours we take the sausage
to the airy smoking chamber or to the chimney. For six days we smoke it
slowly with dry sawdust of beech. The temperature there should not be above
12 degrees. After smoking we take it to the pantry where it ripens at 18
degrees. Ripening takes three months for the delicious, real csabai large
sausage.
Good appetite!
Pál Krajcsó master butcher
