- Jul 25, 2011
- 1
- 10
Just looking for any info possible to help with when I attempt to make sausages. My grandmother is Hungarian, I was able to get her recipe for her Csabai. They used a homemade smokehouse as they made lots at a time. I will however have to buy a small smoker, or I have heard you could use just your barbq like a smoker. Anyway I have no idea about coldsmoking, I know they used heat when they smoked and used no "cure" in their sausages. Why would you use a cure if you can make them without? She gave me her grinder and it has an attachment for filling the casings, so I think I am good there. I appreciate any info anyone is able to help me with, I would love to be able to continue their recipe (actually it was passed probably from generation to generation in my family) and I seem to be the only one now who would love to keep this going and pass it down further. Thanks everyone