The sausage as basic food, is not really seasonal, but is consumed all year round. It is also part of Hungarian culture, as it is associated with many folk customs. But what makes a good sausage? What are its characteristics, how to buy it and how to prepare it. Gábor Ozsvárt, the owner and expert of the Ozsvár Sausage Workshop.
- Sausage is actually a concept. We eat it in all seasons, and of course it is the barbecue season that is the main reason for its popularity. Where do we even start this culture?
- I have been working in this field for a very long time. I started at Pápai Hús and it has been part of my life ever since. Even back then, almost all year round, I was Bavarian sausage, the cheese sausage, the bratwurst, and the grilled sausages also all year round was and still is a best-selling product. I have Think, that it was never seasonal.
- What are the most basic things you put in, say, grilled sausages?
- As with all foods, it is important to good raw material. I make it myself with shoulder, neck bacon and beef jowls. The main thing is not to use small pieces of meat. The texture is completely different when you use cod. You have to be very careful when preparing it to treat cartilage and haemorrhages (meat blemishes). A at the grill is still essential for the intestine in which it is stuffed. I use 26-28 for sheep intestines and 30-32 for pork. Exposure to the heat of roasting can easily damage too thin casings. However, these are still very tasty even after baking, have an absolutely beautiful appearance.
- What kind of meat can be used to make sausages?
- Basically almost everything, but you have to be more careful during processing, for example with beef or game. The texture and structure of the meat is different, so you need to add a little more fat so that it's not dry after cooking. So the most important thing is the ratio of meat to fat, as this determines the texture, flavour and usability. The most accepted, if we are talking specifically about grilling, are Bavarian sausages, or so-called white sausages, but in addition there is the Hungarian line - a sausage with paprika. Then there are sausages with cheese and dried fruit, and there are also sausages made from fish. You can also find usthese are.
- You said an interesting thing about the fishbone, it's not so typical. Or am I wrong?
- I have noticed that more and more people are looking for it. Not en masse, of course, but as fish consumption increases, albeit very slowly in our country, there is a need for these products. In fact, it is a way of reaching out to the vegetarian market. I make mostly catfish fillets, a traditional one and a white wine and honey fish loaf.
- What is the shelf life of a sausage?
- I would say a good half a year if frozen, 7-10 days if raw, or 20-22 days if vacuum-packed and heat-treated (sous vide). But there are many different solutions and durations. I would say that if someone get a sausage, process it within a week or, if not, freeze it.
- What if there is a large quantity left over after baking that is no longer consumed?
- I would say to slice it up and freeze it like that. You can then use it as a base for quite a lot of dishes, like making paprika fries, and it will even add a bit of flavour. I would add that, as they say, only the cabbage is good once it's warmed up...(laughs).
- If we have a good sausage and we take out the “baking tray”, are there any little things that we should keep in mind while baking or grilling?
- As I said, the meat-to-fat ratio is very important in sausages and this is also evident in the cooking process. If it is too fatty, it will inevitably run and not be very tasty. Grilled sausages can be cooked nicely on a 140-160 degree griddle in about four minutes per side. For smoker or charcoal grilling, I'd say about 50 minutes at 110 degrees, and on a direct grill, with careful rotation, these sausages will cook in 8-10 minutes. What almost everyone knows by now is that it's worth trimming - that's fine - but don't overdo it, because you can lose the valuable fat.
- If you take the sausage out of the freezer, you still need to prick it to allow the water to escape. Under no circumstances should you start frying even half-frozen! Before cooking, soak in lukewarm water for 25-30 minutes.
- When buying sausages, what would you suggest we look out for?
- It is worth reading the label! It will have everything on it, whether it's additives, texture improvers or stabilisers. It also tells you what the product is made from, so you can choose the one that suits you best. So shop carefully. It's important to buy from a larger company, whether it's a manufacturer, a factory or a retailer - they have products that meet serious quality and food safety standards. Products that have been tested and certified by NÉBIH are clearly safe, and it's no coincidence that this is the case with me!
Author: Tamás Budafoki
Photo: Ozsvárt Sausage Workshop
