Brandt's Dry Cured Specialty Meats, Salamis and Liver Sausages are made from the same traditional European recipes first introduced in Canada in 1958. This product line will add a wide variety of flavours to your next Charcuterie board.

Spicy Csabai Sausage

Spicy Csabai Sausage

Our smoked Hungarian Csabai is a naturally smoked and dry cured sausage with a long history in Hungary. Our Csabai is made with an original European spice recipe which includes cayenne pepper for a perfectly balanced heat.

Gluten Free • Naturally Hardwood Smoked • No Artificial Flavours or Colours • Soy Free • Lactose Free

Csabai Mild Sausage

Pork, Salt, Spices, Paprika, Cayenne Pepper, Garlic, Sodium Erythorbate, Lactic Acid Starter Culture, Sodium Nitrate, Sodium Nitrite, Smoke.