Péter! Szívesen megkóstolnám. Jó ötletet adtál, a két ünnep között kolbászt fogunk sütni a te recepted alapján! Az én családomban is hagyomány a kolbász készítés. Töltésnél Nagymamám egy tűvel szurkálta meg, hogy a levegő kimenjen belőle. Örülök, hogy láttalak! Minden jót!
Without access to hungarian paprika I used mild Kashmiri chili powder in place of the paprika and chipotle in place of the hot pepper. All the rest identical. While I can't compare it to yours, it turned out absolutely magical.
Greetings from Texas! Marha jól látni hogy valaki meg csinál igazi kolbászt. Most jun nekkem a húsőrlő. Az első amit fogok csinálni kolbász lesz. Remélem hogy jól lesz
Greetings from Texas, USA I love watching cultures from around the world create traditional dishes, and learning techniques from others. Very well made and explained process. I enjoy making home made smoked sausage with a mixture of wild pork and venison, and some times just pork with a variety of packaged seasoning, I do want to try seasoning from recipes and eventually make my own. Thank you for sharing your recipe along with tips on how you process it. One tip I will leave for you, I grind my meat through a similar size grinder plate, season the mixture then regrind with the same plate before filling the stuffer, I like the texture it provides. ( slightly chunky )
Hi, thank you so much for your comment. Thats a brilliant idea, I will try this on the next batch. Winter is near and for us thats Sausage making time :) Have a great day
Its my first time watching videos from your channel and right away I know I will enjoy all of your vids. Quality videos for sure. You need more views and subscribers
I have used this recipe prior to watching the video. Watching the video was definitely helpful. I cannot wait to make this sausage again. Unfortunately I don't have access to homemade Hungarian paprika. We decided we need to increase both the paprika and garlic because it was a little bland. Thank you for this video and sharing your recipe! So I just prepared and cleaned the meat for my next attempt. Do you think the amounts of meat posted are what you buy or after it's cleaned? The pork shoulder had so much fat and tendons I hardly had any meat left! Thank you so much!!
1.) i never ever saw anyone blow into a casing lol.. normally you would run water through it - this loosens (no need to blow into it), as well as rinse the inside of the casing.. 2.) you have way too much air in the casing as you are filling it... use the poker or a toothpick. 3.) also, you should be twisting 7x times in opposite directions per link.. not always in 1 direction - remember to also leave like a lil space between each link - that way when you cut it each end is secured and not ooze or explode on the ends.. 4.) use the poker before cooking so the sausage don't explode during cooking.
Hey, thanks for leaving a message. All great tips, we always poke the sausages before cooking so they dont explode or spray all over the place haha. But yeah it was a LOOOONG day of cooking and filming so we probably missed a couple of things. Thanks ill add the info also to the blog.
I think you MUST differentiate between caraway and cumin! Yes they are in the same family, but taste totally different! Growing up never heard of cumin, it started to be popular in the past few yrs with a bit of a different name (I can’t recall it the moment)....
I am trying to figure out the measurements (calculating them back to metric values, which involves difficult tbsp to gr conversions). In the video it appears that 10 kg of meat was processed. The recipe adds up to almost 2 kg. The casing would not need to be 32 feet for that amount of meat? Could you state the original values in metric grams as well? I am sure the original Hungarian recipe is in metrics. Thanks, I am looking forward to make my own Kolbasz. Peter is an expert pro.
Hey, thanks for watching and leaving a comment, you are right in the video we made a massive amount of Sausage but the recipe was for only 2kg. If you check on the website the recipe can be seen in metric as well. Let me know if you need anything else.
Hi Roman. Is it 21 1/2 tbs paprika or 2 x 1 & 1/2 tbs? Lol I am making them this afternoon after our siesta. I am going to use Caul instead and wrap them. I hope they turn out ok?
Hi Michelle, its actually 3 1/2 so apologies a little glitch on the calculation from grams to table spoons on our website. Its all corrected now. I am looking forward to seeing your results. Caul should work and even give it more flavour with the added fat :)
Hi Helmut, we added around 30g in 10KG of sausage, the recipe is for 2KG so around 5-8g wouldbe the relative portion. But Note you can add more we just kept it on the lower side.
@@UrbanTreats wow, that's very low since we calculate 18gr per kilo. how ever, I try it with 18gr per kilo, will let you know the outcome. Thank you anyway. Oh, and may I ask what is hot Chilli?
I stopped watching as soon as I saw him lick the meat off his fingers twice, then stick his hands back into the meat mixture! And he's a chef??? How unfortunate!
He didn't lick his fingers, he had a piece of the meat and also explains later that thats how his dad tried the spicing which personally I wouldn't do with pork.
The recipe calls for "belly bacon". There's bacon, and there's pork belly, which are related to each other, but not the same thing. Are you calling for pork belly here?
@@UrbanTreats Thanks!! My mother used to make "Hungarian Wurst" she bought at a butcher shop, and then I started getting it too, but then the butcher retired about 8 years ago! I've tried a lot of other places but it's usually just spicy hot bratwurst. Hoping this recipe might come close to what I remember. I still remember as a little kid my mother buying paprika in bulk from a butcher shop and bringing it home in a paper bag.
@@kilroy2517 I love those memories, I have similar memories going to the butcher with my Mom always letting me pick something. I used to go for either a massive Gurkin or Pork Scratchings lovely times. I have tried this Hungarian Sausage and I have it every time we go to Hungary and all I can say is, you wont regret making it :)
Péter! Szívesen megkóstolnám. Jó ötletet adtál, a két ünnep között kolbászt fogunk sütni a te recepted alapján! Az én családomban is hagyomány a kolbász készítés. Töltésnél Nagymamám egy tűvel szurkálta meg, hogy a levegő kimenjen belőle. Örülök, hogy láttalak! Minden jót!
This deserves 1 Million views. Such quality... Just wow. I have no words for the content you are posting. Just amazing.
Thank you so much ScamMan, much appreciated
20 eror coin
Thanks for sharing, I really appreciate it!
Without access to hungarian paprika I used mild Kashmiri chili powder in place of the paprika and chipotle in place of the hot pepper. All the rest identical. While I can't compare it to yours, it turned out absolutely magical.
Greetings from Texas! Marha jól látni hogy valaki meg csinál igazi kolbászt. Most jun nekkem a húsőrlő. Az első amit fogok csinálni kolbász lesz. Remélem hogy jól lesz
Köszönöm, thats as far as my Hungarian goes, congratulations on your sausage maker, i'm sure you will make a ton of great Kolbaz :)
I love it! Worth the whole 40 min. Thank you so much for this experience with Peter🎉 Great job!
Peter is a star, I learned so much from his method. Thanks for watching
Thank you awesome video 😁
Kolbasz will save us all, thank you gentlemen.
Thank you for making this video and thanks to peter for the recipe and the secrets
Thank you for watching Paul and taking the time to say thank you, you made my Sunday, thanks 😊
Greetings from Texas, USA
I love watching cultures from around the world create traditional dishes, and learning techniques from others. Very well made and explained process. I enjoy making home made smoked sausage with a mixture of wild pork and venison, and some times just pork with a variety of packaged seasoning, I do want to try seasoning from recipes and eventually make my own. Thank you for sharing your recipe along with tips on how you process it. One tip I will leave for you, I grind my meat through a similar size grinder plate, season the mixture then regrind with the same plate before filling the stuffer, I like the texture it provides. ( slightly chunky )
Hi, thank you so much for your comment. Thats a brilliant idea, I will try this on the next batch. Winter is near and for us thats Sausage making time :) Have a great day
I am filipino and I will try recereating this Hungarian sausage.. Uggh.. I'm craving for this
Very amazing and very professional!
Thank you guys for sharing this wonderful recipe. I learned a lot.
More power and more success to UT!
I really liked that video appreciate your hard work!
Thank you ❤❤❤❤🙏🙏🙏
Wow! This video is so detailed,thanks.
Thanks for watching :)
Very nice viedo from start to finish 👌 I'm making my own as well but will definitely try this recipe. Thank you guys.
thank you Martin 😊
Great video, I remember my Papa taste testing the raw meat just like that guy lol I never seen them fry a small meat ball just straight up test it raw
Its my first time watching videos from your channel and right away I know I will enjoy all of your vids. Quality videos for sure. You need more views and subscribers
Thank you Kevin much appreciated
Loved that ! Thanks again Roman & Peter . X
Thank you for watching Davey :)
Awesome video quality! You deserve a million subs.. Watching from 🇵🇭
Thank you so much, lots of love to the Philippines 🥰🥰🥰
This is really helpful...love the ballon part😂😂
Cheers from Chicago. Looks fantastic!!
Thanks for Watching Max, I could do with a Chicago Style hot dog right now :D
I have used this recipe prior to watching the video. Watching the video was definitely helpful. I cannot wait to make this sausage again. Unfortunately I don't have access to homemade Hungarian paprika. We decided we need to increase both the paprika and garlic because it was a little bland. Thank you for this video and sharing your recipe!
So I just prepared and cleaned the meat for my next attempt. Do you think the amounts of meat posted are what you buy or after it's cleaned? The pork shoulder had so much fat and tendons I hardly had any meat left! Thank you so much!!
Thanks Susan, I just got a new recipe from a farmer in Hungary, ill post it soon 😋
So this recipe and ingredient amounts are for 4.39lbs of meat? Im gonna try it.
I've learned a lot!🤩👍🌭
Thought it was a TV show 10/10
Thank you so much :)
The proportions of the spices in the description box is way off in terms quantity in the video.
Hey Keisha, thanks for your comment, Peter updated them some time after the video with some improvements he was experimenting with. Best Regards Roman
1.) i never ever saw anyone blow into a casing lol.. normally you would run water through it - this loosens (no need to blow into it), as well as rinse the inside of the casing.. 2.) you have way too much air in the casing as you are filling it... use the poker or a toothpick. 3.) also, you should be twisting 7x times in opposite directions per link.. not always in 1 direction - remember to also leave like a lil space between each link - that way when you cut it each end is secured and not ooze or explode on the ends.. 4.) use the poker before cooking so the sausage don't explode during cooking.
Hey, thanks for leaving a message. All great tips, we always poke the sausages before cooking so they dont explode or spray all over the place haha. But yeah it was a LOOOONG day of cooking and filming so we probably missed a couple of things. Thanks ill add the info also to the blog.
I think you MUST differentiate between caraway and cumin! Yes they are in the same family, but taste totally different! Growing up never heard of cumin, it started to be popular in the past few yrs with a bit of a different name (I can’t recall it the moment)....
Hi Judith, you are right. Caraway is very different in flavour and I love it with meat.
I am trying to figure out the measurements (calculating them back to metric values, which involves difficult tbsp to gr conversions). In the video it appears that 10 kg of meat was processed. The recipe adds up to almost 2 kg. The casing would not need to be 32 feet for that amount of meat?
Could you state the original values in metric grams as well? I am sure the original Hungarian recipe is in metrics. Thanks, I am looking forward to make my own Kolbasz. Peter is an expert pro.
Hey, thanks for watching and leaving a comment, you are right in the video we made a massive amount of Sausage but the recipe was for only 2kg. If you check on the website the recipe can be seen in metric as well. Let me know if you need anything else.
Hi Roman. Is it 21 1/2 tbs paprika or 2 x 1 & 1/2 tbs? Lol I am making them this afternoon after our siesta. I am going to use Caul instead and wrap them. I hope they turn out ok?
Hi Michelle, its actually 3 1/2 so apologies a little glitch on the calculation from grams to table spoons on our website. Its all corrected now. I am looking forward to seeing your results. Caul should work and even give it more flavour with the added fat :)
How to see recipe
Hi Judy, click on the comments section. There is a link. You can also go directly to my blog and look for the recipe. its myurbantreats.com 😊
Does Chef peter also has UA-cam channel or Facebook?
Unfortunately no YT channel, I will tell him about your comment so if he wants to share his Facebook page he can.
Hello. I have facebook. But it has nothing to do with cooking. Only i got privat..
Did the chef break his arms for handling his sausage
hahaha good one
m😂😂mm😂😂mm😂mmmkmmm😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂k😂😂😂mmmmm😂mmm
Ha apo csinalio olian ackar ugy yol van.
no need to blow the hog cassing put easily in stuffing.
only 1 tsp salt?????? that's about 6 gram
Hi Helmut, we added around 30g in 10KG of sausage, the recipe is for 2KG so around 5-8g wouldbe the relative portion. But Note you can add more we just kept it on the lower side.
@@UrbanTreats wow, that's very low since we calculate 18gr per kilo. how ever, I try it with 18gr per kilo, will let you know the outcome. Thank you anyway. Oh, and may I ask what is hot Chilli?
@@helmutfink6407 Hi Helmut, im gonna call the guest chef and confirm just to be on the safe side. The Paprika we used was hungarian sweet paprika
@@UrbanTreats cool, thank you. However, I have already marinated the meat. Now i cool it down to cutter temperature. I am so exited.
@@helmutfink6407 Hi Helmut, im excited with you 😊😊😊 Peter said 20g is good. Can you post a picture on my blog when its done so i can see it?
I stopped watching as soon as I saw him lick the meat off his fingers twice, then stick his hands back into the meat mixture! And he's a chef??? How unfortunate!
He didn't lick his fingers, he had a piece of the meat and also explains later that thats how his dad tried the spicing which personally I wouldn't do with pork.
The recipe calls for "belly bacon". There's bacon, and there's pork belly, which are related to each other, but not the same thing. Are you calling for pork belly here?
Hi, I just messaged Peter to ask and he said its Pork Belly, Hope that helps :)
@@UrbanTreats Thanks!! My mother used to make "Hungarian Wurst" she bought at a butcher shop, and then I started getting it too, but then the butcher retired about 8 years ago! I've tried a lot of other places but it's usually just spicy hot bratwurst. Hoping this recipe might come close to what I remember. I still remember as a little kid my mother buying paprika in bulk from a butcher shop and bringing it home in a paper bag.
@@kilroy2517 I love those memories, I have similar memories going to the butcher with my Mom always letting me pick something. I used to go for either a massive Gurkin or Pork Scratchings lovely times. I have tried this Hungarian Sausage and I have it every time we go to Hungary and all I can say is, you wont regret making it :)
Des français doivent d'apprendre de cette vidéo /the French should learn from this their sausage is horrible
Sterilized breath! Just kidding! 🤣🤣🤣
😂😂😂