Hungarian Csabai – The Sausage Shed
This review is for a Hungarian csabai for The Sausage Shed in Canterbury. The Hungarian csabai has been air dried to enhance the flavour. I heated this gently before I wrapped it in tinfoil and took it to a friend’s house for dinner.
The Hungarian csabai was served, sliced and eaten with toothpicks as part of the pre-dinner snacks. This is a chunky sausage with a gentle heat from paprika and pepper. There is a meld of flavours that complement and add to the heat of the paprika, elements of garlic, cloves, caraway seeds and nutmeg combine into a very pleasant flavour.
I enjoyed this sausage as did the many other people at the dinner. Complementary comments were made about both the texture and flavour of the Hungarian csabai. The Hungarian csabai would make a great starring role in a sausage risotto.
To wash down the sausage we had Pernicious Weed from Garage Project. A guy at the dinner had been down the road to Garage Project’s shop in Aro Valley. It’s a strong, hoppy beer that complemented the Hungarian csabai nicely.
For the main course we had a Yotem Ottelenghi chicken dish with fennel and orange which was delicious. However this is a sausage blog, so (without meaning to offend our hosts) the best thing I consumed last evening was the Hungarian csabai from The Sausage Shed.