Our cured and smoked sauces are ready to eat. They dry out over time when left out either counter top or in the fridge. They naturally will pour the salt to the surface for maximum flavour. This is the best time to eat your sausages, but if you do not like the extra salt, you can wipe it off with paper towel.
The hungarian Sausage does not do well in plastic ziplock bags as their is no air flow. Please use a paper bag
Flavours:
- Cacciatore Sausage - Italian sausage soak in garlic and white wine, hanging to dry for 4 months and coating in salt. Dry texture
- Csabai Sausage- Hungarian sausage with imported paprika, once sacked goes straight into a smoker. Soft texture
Try using these sausages as snacks, lunches, charcuterie, fried with eggs and top of pizza