Gosh this was fun! I visited my parents for a few days and we made up 40 kg of (hot) smoked Csabai and Debriciner. They were made at my folk's place and the next morning we smoked them at my Nana's house which has a smoking house (pushnitza) in the backyard.

Recipe

20 kg chuck steak (diced)
20 kg pork shoulder (diced)
600 g salt
48 g Kuritkwik (12.5% sodium nitrite in salt)

This mixture is mixed thoroughly and allowed to sit for 24 hours in the refrigerator to cure the meat. This process is essential when smoking sausage.

300 garlic
100 g ground white pepper (fine)
100 g black pepper (coarse)
64 g paprika powder
18 g chilli powder
45 g coriander
12.5 g nutmeg (freshly ground)
12.5 g ascorbic acid
hog casings (Csabai, ~12" long)
sheep casings (Debriciner, ~6" long)

Method

After skinning, boning and dicing, it was time to weigh the meat to work out the proportions of the other ingredients. 40 kg of meat - what on earth were we thinking!

Add remaining ingredients and mix well. Grind with coarse disc. Fortunately, my Dad has an electric mincer which makes life a lot easier. Separate 2-3 kg and grind twice with fine disc. This will help bind the coarser pieces together. Grind 50% of remaining mixture with medium disc for Debriciner. Remaining 50% is for Csabai. Add half the finely ground mix into each mixture and mix well.

Time to stuff into the casings and Mum gets in on the action. The Debriciner is stuffed into sheep casings and twisted into 8" lengths. The Csabai is stuffed into hog casings and twisted into 15" lengths.

The sausages are not folded into links as each sausage should be able to hang freely without touching each other. Hang overnight on a stick to partially dry before smoking.

We used wood from an old oak tree - wood that my grandfather cut when he was still alive over 20 years ago. I further chopped it into splinters and fired up the smokehouse. The fire has to be kept low and small but not merely smouldering. Unfortunately, the thermometer I had to measure the smokehouse temperature decided to break - next time for sure. Keep moving the fire grate around to evenly distribute the heat and smoke. After four hours the Debriciner sausage was removed (yes my eyes did water as I walked in to retrieve them) and hosed down to quicky cool them to prevent shrinkage so the skins would remain smooth. The sausage should be quite firm at this point.

The fire is allowed to die out but the Csabai sausage is left in for a further four hours. This slow, hot drying process leaves the skin crinkled which is the desired Csabai look. The sausage is then removed and also cooled down with a hose. Sausage should also be firm.

The Queen of Sausages says you can eat them anywhere, anytime! Although smoked, these sausages are best kept in the refrigerator. For long term storage, we put some in the freezer although they didn't last long after relatives and friends had a taste. The conclusion: when are we making some more!