Hi!
I have just purchased my Original Bradley Smoker. The main reason for the purchase was the ability to do cold smoking. I am Hungarian living in the USA and miss the flavors of the old country. Has anyone tried to recreate the Hungarian sausage Gyulai or Csabai, or even the world famous Teli szalami?
Thanks
csaba
Hi Csakis and welcome to the forum.
I can't say that I have but here are a couple of recipe links for you.
http://lpoli.50webs.com/index_files/Gyula.pdf
http://www.nirvani.net.nyud.net:8090/docs/cache/home.pacbell.net/lpoli/index_files/Csabai.pdf
http://lpoli.50webs.com/index_files/Kolbasz-Hungarian.pdf
Here is the complete list of sausage recipes where I got those two from.
http://lpoli.50webs.com/Sausage%20recipes.htm
Here's another link with a lot recipes.
http://www.wwf5.com/stuffers.com/content/recipes/sausrecp.pdf
Keep us posted on your projects.
Mike
Hi Csakis,
Its been a couple years since I was in Hungary. I was there a couple times installing machinery at an American run plant in Szekesfehervar. I met some really great people there, I have always wanted to return but from what I have been told the plant shut down.
I can't say I have ever had any of the sausage you are looking for. I did have my share of Egri Bikaver and some kind of liquor made from plums. ;D
Welcome to the forum. If you want to do real cold smoking for example temperatures below 90 degrees F, you may want to look into making a cold smoke box. If you look around on the forums you will see plenty of ways others have done it. Some from a simple cardbord box to metal constructed enclosures. What you are doing is taking your smoke generator out of the tower and putting it into a remote box and using dryer ducting run the smoke into the tower. This keeps any heat from the pucks being burned from entering the tower.
pens
Thank you for the welcome and the quick replies. I will check the links.
csaba
csakis
Here is one that I found. It may help you.
Nathan
HOMEMADE HUNGARIAN SAUSAGE - GYULAI KOLBÁSZ
10 kg or [22 lb] pork meat combined with fat from the belly of a pig
[190 g] or [1/2 cup + 7 tsp] table salt
[20 g] or [3 Tbsp] black pepper, ground
[120 g] or [1 cup] sweet Hungarian paprika
[60 g] or [scant 1/2 cup] garlic, minced
[10 g] or [1 + 1/2 Tbsp] caraway seeds, ground
[20 g] or [1 + 1/2 Tbsp] sugar
[20 g] or [3 Tbsp] hot Hungarian paprika
Equipment needed:
Krups 402-70 The Butcher Shop Meat Grinder
medium hog casings
smoker
• Cut the meat and the fat into chunks.
• Place all ingredients in a large container and mix thoroughly.
• Cold meat grinds more easily, so keep the meat refrigerated until ready to grind.
• Put the seasoned meat through the meat grinder.
• Add 2 litres of pleasantly warm water. (The water will evaporate during smoking)
• Combine water-spice mixture with meat until thoroughly incorporated.
• Remove casings from refrigerator and knot one end.
• Lightly coat the stuffing funnel with cooking spray.
• Slip the other end of the casing over the mouth of the funnel.
• Continue to push remainder of casing up onto funnel until you have reached the knot.
• Begin to force the meat into the casing with one hand while using the other hand to control the thickness of the sausage as it is extruded.
• Remember, the sausage will shrink when it cooks, so you want a nice plump sausage. But be careful you don't overstuff or the casing will burst.
• Keep extruding until the casing is used up. Tie a knot in that end. You can either leave the sausage in a large coil or twist it at 6-inch intervals to make links.
• Rest the sausage refrigerated and covered up at least for overnight or up to two days before smoking.
• Smoke the sausage until the color turns to a nice red.
This one is not for the faint of heart and cannot be achieved without commitment. But the taste is excitingly reminiscent of 'házi kolbász' people used to make in the villages during hog slaughter – to be eaten much later of course.
Here is another web site that you or any one making sausage should look at
<home.pacbell.net/lpoli/pabge0001.htm>
Tom
Thank you again for the great links
csaba
Just a quick note this is my Grandfathers reciepe
20lbs Pork Butt
10 cloves garlic
1 cup black pepper
3 T salt
1 T & 1 tspn cayenne pepper
4 1/2 oz of Paprika
I grind the pork very coarse then mix everything and grind again let it sit over night mix at room temp or close to then case it all up. Letting it sit over night lets me do 2 things the spices seem to settle overnight and my taste buds settle back to normal (I fry a little up in a pan prior to casing to be sure of taste)
Are you Hungarian by any chance?
I have just bought some "kolbasz" from a company in Chicago called Bende & Son Sausage. They produce ans sell Hungarian sausages and salamis. I would recommend them to anyone, who wants to taste some real good smoked sausages. Here is their website:
http://www.bende.com/index.html (http://www.bende.com/index.html)
csaba