Smoked sausage products
A historical Hungarian sausage recipe from 1940. The author of the recipe is Dr. Gusztávné Láng.
Sausage with garlic puree
Ingredients7,5 kg finely ground pork meat
2,5 kg ground pork butt
to taste Hungarian paprika powder (sweet/hot)
to taste fresh garlic cloves (chopped) and garlic water
to taste salt
Instructions1. Combine the ground meats with salt, paprika powder and garlic.
2. Stuff into natural pig case (lenght 25 cm).
3. Smoke slowly 3 days time until light red color.
OriginDr. Gusztávné Láng.
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