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


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


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.

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Dr. Gusztávné Láng.

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