Sausage with garlic puree

Smoked sausage products

                                         

A historical Hungarian sausage recipe from 1940. The author of the recipe is Dr. Gusztávné Láng. Sausage with garlic puree Ingredients 7,5 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 Instructions 1. Combine the ground meats with salt, paprika powder and garlic. 2. Stuff into natural pig case (length 25 cm). 3. Smoke slowly 3 days time until light red colour. previous             next

Others Origin Dr. Gusztávné Láng. More pigkilling recipes Fresh sausage 1 Fresh sausage 2 Fresh sausage 3 Fresh sausage 4 Fresh sausage 5 Fresh Hungarian sausage 1 Fresh Hungarian sausage 2 Garlic sausage (fokhagymás kolbász) Peppersausage 1. Peppersausage 2. Sausage with caraway (köményes kolbász) Dry smoked sausage #2 Fathers smoked sausage #1 Goose salami #1 Hungarian paprika salami Hungarian head cheese 1. Hungarian head cheese 2. More Hungarian Recipes Sausage recipes Pigkilling recipes   Pörkölt (Hungarian stew) recipes Basic recipes   Decoration   Salad recipes Next: Main site (index) All recipes in ABC order