Homemade Sausage Making

I have just been across the ditch to the Sunshine Coast and the Gold Coast for 9 glorious days. It was a great trip. It was lovely and warm and great to be in a T-shirt and shorts and break out the sun hat and sun cream. Left Christchurch and it was 1 degree C. While I have been away it reached a max of 12 degrees C. In Australia it was warm enough to brave a splash in the sea.

One of my highlights was meeting Jan (crusty 44). He generously gave me an afternoon of his time and took me to an amazing butchers, deli and small goods maker. It blew my mind and my taste buds. I was also available to buy a bit of Hungarian Paprika (250 grams of hot and 400g of sweet). I declared it. Customs did not want to look at it, The beagle dog wandering around sniffing luggage pretended that it was not interested. After walking past my case I am sure it had a twinkle in its eyes, was more alert and it was struggling to suppress its salivation.

In NZ the sole importer of Hungarian paprika has stopped importing it because of the lack of demand. We can get lots of great paprika (Spanish etc) but not Hungarian. I am going to make some Csabaii. I have found Snagman's Hungarian Csabaii (would use 2.5g of #1 cure) and Paprika and Garlic smoked sausages. I have yet to make up my mind which to try. I will probably make some fresh (omit the cure) and some smoked. Now off out to get some pork. I may adapt the fresh sausages and use some sweet spanish smoked paprika insted of the sweet Hungarian.

I cannot get hold of veal easily here and so I cannot make veal stock. I have loads of homemade chicken, beef, lamb and pork stock in the freezer. Any suggestions, should I go beef or pork stock?

Thanks

Mark

We had a couple of long time friends over last night for her birthday and I served a roast from a nice, reasonably lean butt. I roasted it low and slow so most of the marbling fat had melted into the muscles but they carefully trimmed any they could see and pushed it aside. Then they would pick up a homemade bread roll and slather on the butter. I was rather amused.

Hi Mark,
It was pleasure to meet you and take you to Adam's Smallgoods here. It certainly is a great place with great products. Adam himself is always available for information.
My wife was pleased to meet a refined Pom. She is used to an old roughneck like me.
Snagman's csabai recipe is great, I made about 100 kilo's by now but I have increased the sweet and hot paprika as well as added chillie flakes.
If you do make it, stew the garlic in a small pan with some water until it is soft, than squash it to a paste.
I like it both fresh and smoked and matured a bit more.
Cheers,
Jan.