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 pureeIngredients7,5 kg finely ground pork meat2,5 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 (length 25 cm). 3. Smoke slowly 3 days time until light red colour. previous next |
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