Our TURI sausage product is a remarkably rich and unique taste, with extra added Hungarian hot paprika.
Our family recipe has developed over several years until the combinations of the spices have given to us this aromatic, with a unique taste given tasting rich sausages.
Every village family has a secret recipe, which is followed precisely through the entire process. Every step is carefully considered – the cutting and processing, the quantity and quality of pork meat and fat, the type of spices and other ingredients, the time of cooking and smoking, the drying method, and, finally, the serving!
Here in New Zealand, we make our own meat recipes according to our own 150 years old Hungarian family recipes.
You find this products have a unique style and taste, that as passed down from our family, in Hungary.
We hand select specific pork meat, mixed with fatback, ground and spiced with our special spices and herbs, and stuffed into natural casings, then cold-smoked with manuka chips, and air-dried for about 2 weeks to bring to maturity.
Because of the preparing method, the sausage is a tender and tasty product together.
Perfect for on antipasto or serve with a glass of wine.
Try on sandwiches, pizza, with cheese and sauces, and it is sensational taste if we fry.
TURI SMOKED SAUSAGE - HOT
Fresh product, air-dried for about 2 weeks to bring to maturity.
Two piece around 300 g.
NO preservatives, NO chemicals, Gluten-free product
100% handcrafted products. Unique, lightly smoked pork sausage with special spices and herbs, and original Hungarian paprika.
Contains: pork meat (70%), pork fat (29%), Hungarian paprika, hot paprika, garlic, spices, herbs, in natural pork casing.
Smoked with Manuka wood chips, in cold smoker.
During the storage the sausage will be drier, will lose some moisture, which is totally normal.
On the skin sometime could appear thin white mould powder. Until it is only white powder, and doesn't turn to coloured, that doesn't ruin the taste of the sausage. Remove the skin (you can find the easiest way within the FAQ).
Ready to eat.
The skin is eidable, but more confortable if you remove that before eat.
Consume cold, thinly sliced
Best before 25 days from the package day.