Csabai Kolbász Spice Mix
Csabai Kolbász is a spicy Hungarian raw sausage from the Békéscsaba region, known for its intense paprika and garlic flavor. This traditional sausage holds the EU PGI (Protected Geographical Indication) designation and has been made according to traditional recipes for centuries. The blend of sweet and hot paprika gives it its characteristic red color.
Ingredients(for 1 kg)
Instructions
Preparation and Mixing
1 hour + 24 hours restChill meat to 4–6 °C and grind through a 6mm plate. Weigh all spices and curing salt and knead thoroughly into the meat until an even bind forms. Rest the mixture covered for 24 hours at 4 °C.
Stuffing and Portioning
30 minutesFirmly fill the meat mixture into pork casings (approximately 32–35 mm caliber). Twist off or tie pairs of approximately 25–30 cm length. Watch for air bubbles and prick them with a fine needle.
Cold Smoking
36-48 hours (intermittent)Smoke the sausages at 20–24 °C in the smokehouse over beech and oak. Smoke for 10–12 hours daily and allow to dry in cool air overnight. The smoking process gives the sausage its typical mahogany-brown color.
Dry Aging
14-21 daysHang the smoked sausages at 12–16 °C and 75–80% humidity. Check daily for mold growth and moisture loss. After 2–3 weeks, a weight loss of approximately 25–30% should be achieved.
Pro Tip
Use a mixture of sweet and hot Hungarian paprika in a 2:1 ratio for an authentic Csabai flavor. Fresh garlic gives a more intense flavor than garlic powder.
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