Hungarian Style Sausages (recipe)

[@lyftube1218]

So awesome and looks really great

[@KitchenCalling]

these are lovely sausages, great way to make them !

[@Chefs-kitchen]

Thanks :-)

[@bmanharpert9020]

Lol who else laughed after seeing he didn't tie off the end of the sausage skin in the beginning ????.

[@RedfishInc]

Oh no! I would never laugh at another misfortune...

[@jep9092]

I did Especially after watching original sausage

[@radupop588]

That's American style. Not traditional Hungarian style sausage. Plus dont use that artificial casing, go to butcher shop and buy real hog casings.

[@johndumeney9024]

Why do you put your banner or across the top of the recipe you can't read the damn recipe

[@Chefs-kitchen]

Sorry , new videos are better 😬

[@Chefs-kitchen]

Www.cowbridgekitchen.com , you can find all of my recipes here .....

[@JustAnOldMan]

I don't think you have to worry about over filling the casings with that bad boy suffer

[@brendarigdon1857]

I have got to give making sausages a go soon, everything is on hold right now waiting to see where the hurricane Irma is going to make landfall In Florida 🤦

[@Chefs-kitchen]

Oh dear ! Are you in Florida ?

[@brendarigdon1857]

Yes N.W. Florida 22 miles from Pensacola.

[@Chefs-kitchen]

Oh dear , hope you are all OK ? The weather in the UK is nice and dry :-/ That monster of a storm is all over the news here.....

[@brendarigdon1857]

We are all safe but sad for those who were effected. Btw made sausages but need better seasoning as mine were a bit tame in flavor and not robust enough. 😁

[@faded_ink3545]

Having just spent some time in Budapest, your Hungarian sausages look better than the original!

[@Chefs-kitchen]

Thank you , that is a massive compliment. They were rather delicious.

[@jep9092]

Your cologne skin seems very dry Also why are you cutting them before cooking? Your gonna have a blow out I'm a sausage expert because I've been watching original sausage on yt for 3 days No but seriously I don't feel like you know what your doing

[@alexmelicher2777]

This is not Hungarian sausage! We do not use mustard,braun sugar,coriander,dried thyme. We make it salt,pepper,garlic,red pepper,cumin,majoranna

[@truckdrivinmilanr]

Alex Melicher share your recipe

[@kkokemaki8593]

​@@truckdrivinmilanr Alex Melicher 's statment is half-truth about the Hungarian sausage. First, marjoram is only used in very rare local variants. Cumin is absolutely forbidden. It is a wrong translation causing nobody can reproduce the original flavor. So the right spice is caraway, which has similar look as cumin or fennel, but has totally different taste. Red pepper is also equivocal, why shouldn't we call it paprika? So the spices are: salt, paprika (both sweet and hot), garlic, pepper (black or white) and caraway. Here is a recipe variant of the famous "Csabai" sausage that has a nice traditional flavour, however it is light enough to start with. So for 1 kilograms of pork meet (of which 30% is fat) add 18 grams of salt, add 25 grams of non-smoked paprika powder (of which 5 grams can be hot paprika eg: chili cayenne is very close to the Hungarian hot paprika), add 5 grams of whole caraway seeds, finally add 5-7 grams of crushed garlic. Easy as it sounds. The specialty of "Csabai" among Hungarian sausages is that it does not contain pepper (neither black nor white). When I make sausages for grill, I also add some water, not to get too dry. The amount of water depends the quality of your meat: 50-120 millilitres per kilograms. There is no thumb rule. The better the quality of the meat the more of water it requires.

[@truckdrivinmilanr]

k kokemaki thanks for the reply. I have no idea what the ingredients (spices) of that family’s sausage is. They keep it a secret. It’s all premixed in ziplock bags.

[@kkokemaki8593]

@@truckdrivinmilanr If you would like to reproduce a family recipe, it is almost impossible without knowing the exact amounts because a small change in the spices produces a big difference in the final taste. I have a book of Hungarian sausages and it mentions more than 200 variants using only the five basic spices in different ratios. Two decades ago in a cold winter I drank a wonderful scotch hot toddy based on a secret family recipe. In the last 20 years I tried more than 50 recipes from the internet, without any success in reproducing that impression I want.

[@benjaminmoloy7163]

@@kkokemaki8593 csabai kolbász is so bad. always go for gyulai.

[@kkokemaki8593]

It is truly a nice sausage, but it is very far from the Hungarian style. However please do not use plastic intestine. It is disillusioning.

[@truckdrivinmilanr]

k kokemaki it was pork intestine

[@kkokemaki8593]

@@truckdrivinmilanr at 5:25 you can see he uses a dried collagen skin, which - in fact - is not plastic as it is eatable, however it is an artificial product

[@truckdrivinmilanr]

k kokemaki thought I was replying on a different video. Disregard my reply.

[@kkokemaki8593]

@@truckdrivinmilanr Are you the guy on the video?

[@truckdrivinmilanr]

k kokemaki no, I also have a video on Hungarian Sausage. That’s what I thought I was replying to.