How to make Hungarian sausage

You may also like...

4 Responses

  1. Joseph Acs says:

    Love the explanation of different region of Hungary. Good job.

  2. Tina Bordacs says:

    Please explain how to cold smoke at home. Thank you for the recipes. My mum comes from Dunaharisty.

    • Eszter says:

      Hello Tina, There are different technics to make cold smoke, I can share with you how we do that. We have a separate place/chamber for smoking sausages. Outside that chamber there is a little stove, in which hardwood and sawdust are burnt. Smoke is transferred into the smoking chamber by a ventilator, so there is no open fire in the place where the sausages are hung. The temperature should be between 15-25 °C in order to avoid that fat melts in sausage.

Leave a Reply to Eszter Cancel reply

Your e-mail address will not be published. Required fields are marked *

55 + = 62