Spicy Hungarian Salami Recipe

Prepare meat and fat

Keep pork shoulder and back fat well chilled (near freezing) so they cut cleanly. Trim silver skin and large connective tissue. Cube the meat and fat into approximately 1/2–3/4 inch pieces. Return to refrigerator to keep cold while preparing spices.

Mix salts and water

In a small bowl dissolve the sea salt and Prague powder #1 in the 1/2 cup cold water until fully dissolved. This ensures even curing. Set aside in the refrigerator until needed.

Combine spices

In a mixing bowl combine sweet paprika, hot paprika (or cayenne), minced garlic, ground black pepper, ground coriander, white pepper, crushed red pepper flakes, dextrose (or sugar) and cracked mustard seed if using. Mix thoroughly to create a uniform spice blend.

Toss meat with cure and spices

Place the chilled cubed meat and fat in a large bowl. Pour the dissolved salt/cure over the meat, then add the spice blend. Toss thoroughly with clean hands or a sturdy spoon so the cure and spices coat all pieces. Cover and refrigerate for 2–4 hours (or overnight up to 12 hours) to allow the cure and flavors to distribute and the meat to slightly firm.

Grind meat

Set up a meat grinder with a 6–8 mm (medium) grinding plate for coarse texture. Keep the bowls and grinder parts cold by placing them briefly in the freezer or running chilled water over them. Grind the chilled meat and fat once through the plate. For a finer texture, grind a second time using the same plate or a slightly finer plate. Immediately return ground mix to a cold bowl to keep below 40°F (4°C).

Bind meat

Add the remaining spices if any appear separated after grinding, then begin mixing the ground meat with the dissolved cure/water. Using a stand mixer with paddle or by hand, mix vigorously for 2–4 minutes until the meat becomes tacky and develops good binding (protein extraction). Scrape bowl sides and mix another minute. The mixture should hold together when pressed.

Prepare casings

Soak natural hog casings in warm water for at least 30 minutes, then rinse inside and out under running water. Slide a length of casing onto the sausage stuffer nozzle and leave a 6-inch tail. Lightly grease nozzle with non-iodized oil to ease stuffing.

Stuff sausages

Stuff the seasoned meat mixture into the prepared casings, filling firmly but avoiding overstuffing. Aim for even diameter sausages about 1.5–2 inches wide. Twist into links at desired lengths (about 6–8 inches) and prick any large air pockets with a sterilized needle to release air. Tie or twist ends.

Ferment (optional for tang and preservation)

If you want the authentic tang and safer preservation, ferment the stuffed sausages at 20–24°C (68–75°F) with 85–90% humidity for 24–48 hours to allow beneficial lactic acid bacteria to lower pH. If you do not have controlled fermentation, allow them to hang at a cool room temperature (about 18–20°C) for 12–24 hours.

Cold smoke or rest

Hungarian salami is often cold-smoked for flavor. If smoking, cold-smoke the sausages at 20–25°C (68–77°F) for 6–12 hours using beech or oak chips for a gentle smoky note. Alternatively, skip smoking and proceed to drying. After smoking, allow sausages to rest at 12–15°C (54–59°F) and 75–80% humidity for 24 hours to set the casing.

Dry and age

Hang sausages in a controlled curing chamber or cool humid place with 12–15°C (54–59°F) and 70–80% humidity. Dry/age until they lose 30–40% of their initial weight, typically 3–6 weeks depending on diameter and conditions. Check regularly for unwanted mold (white bloom is fine; wipe off green/black with vinegar).

Check and store

When sausages have lost the target weight and have firm texture with deepened color and flavors, refrigerate. Slice thinly to serve. Store wrapped in butcher paper in the refrigerator for several weeks or vacuum-sealed for longer storage.

Serving suggestion

Serve thin slices on a charcuterie board with crusty bread, pickles, strong mustard, and aged cheeses. The spicy paprika and garlic make this salami a bold centerpiece.