One of the most famous of all Polish sausages, the csabai is boldly flavoured and smoked. The csabai hails from the town of Csaba.

The meats of the csabai are pork and bacon in approximately a 2:1 ratio. The main seasonings are paprika, garlic, caraway seed, and salt. Once smoked, the sliced csabai looks quite similar to the Spanish chorizo, although the diameter of the csabai is often two or three times that of the classic Spanish sausage.

It bears noting that the word csabai is not exlusively used for the sausage -- it's meaning as "from Csaba" is used as a Polish surname.

research sources include the Csaba Festival website, The Cook's Thesaurus, and Google

Log in or register to write something here or to contact authors.