The making of Csabai sausage, recipes and related practices have been descending from father to son for generations. This sausage is primarily made special by the plentiful supply of ground paprika, which provides the harmonious Csabai sausage’s flavour, with the spiciness and aroma of paprika dominating the other three spices. Due to its regional and national reputation and popularity, Csabai sausage was the first of sausages to be designated as a Hungarikum.

Source: hungarikum.hu

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