Sausage is a true Hungarian virtus, eaten with pleasure by almost everyone. If you find a big piece of it, you'll want to bite into it almost immediately!
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Sausages that are different for everyone
You can be sure of that if you go to the countryside and look with open eyes the sausages, we will undoubtedly stumble upon the best. Because local is best for everyone! This is natural, since it is an indispensable part of the village way of life, whose heritage is still kept by many people today. Perhaps a little like Italian pizza or tomato, in the sense that there are as many houses as there are customs, and everyone is proud of their own, just like the for sausages. It is interesting to note that the Hungarian word for sausage, at least according to scientific opinion, has a centuries-old Hungarian-Slavic linguistic connection.
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There is no perfect and original, only good sausage
If the we are looking for the best, and we do in-depth research on the sausage front, you have to realize, that there is no such thing as the best. Simply because the raw materials diversity, the seasoning diversity, and the preparation methods run on several threads. To this must be added taste and habits. Of course there are sausage experts who have a lot of beyond tasting but clearly none of them can be called the most wonderful. There are, of course, basic criteria, statutes, and can be identified if a product is, say, too simple or of poor quality. It is also important to note that sausage itself is not just a Hungarian product, as it is made almost everywhere in the world, in many different varieties.
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What is sausage?
According to the Hungarian Food Guide, sausages are products of different diameters (up to 38 mm, between 38 and 55 mm for thick sausages) stuffed in natural or artificial casings. It is made from fresh meat minced to different particle sizes, pig, beef, poultry, game or other animals for slaughter. It also contains bacon, poultry fat or beef fat. It may contain character and flavouring substances. What may not be present, as described, is the diaphragm and the masseter muscle of the animal used. The sausages are preserved by smoking followed by dry curing or by so-called accelerated dry curing (curing regulator). In the case of dry-ageing, the product is called semi-dry or dry sausage depending on the length of the ageing process.
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When you find a perfect sausage to your liking, you have to take care of it! That's why it matters how you store it. Of course, it depends on how long you want it to last. Do not freeze! It's very important that the ideal temperature for it is 12-15 degrees, that it's kept in a dark place and that it's protected from oxidation! This is why our ancestors chose the cellar.
What we don't like to see in sausages
Under no circumstances should really good sausage have a bad taste! We like it pleasant to eat, „bitey”, slightly soft but not spreadable. It is not made more likeable by being very dry. Neither over-spiced nor unflavoured is cultivated, and it benefits from bringing the characteristic flavours of the raw material. One of the most objectionable things about a sausage is if it contains inedible, inedible gristle. Flavour enhancers, artificial flavourings, let alone colourings, are particularly distressing.
Our sausage
Sausages are usually made with salt, pepper, paprika and other spices. Smoking sausages is a tradition in our country, but it is a common and integral part of European cuisine in most parts of Europe. Although there is a long tradition of sausage making, the truly traditional Hungarian sausage has been around since the 18th century, when one of the most important ingredients of today, paprika, became more widely used. When we say 'our sausage', we mean mostly a home-made product. It is mostly made from pork, and there are countless variations of blending methods.#
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