Hungarian sausage Cece style (Cecei kolbász)

Smoked sausage products

                                         

Hungarian sausage Cece style (Cecei kolbász) Ingredients 7 kg middle-finely ground pork meat 3 kg middle-finely ground pork fat 200 g Hungarian paprika powder (sweet) 200 g Hungarian paprika powder (hot) 20 g ground black pepper 80 g fresh garlic cloves (crushed) 250 g salt Instructions 1. Cut the meat and fat parts into dice and pass through a middle fine meat mincer. 3. Then add the garlic, salt, Hungarian paprika powder and ground black pepper. 3. Mix well by hand. 4. Fill the mixture into natural pork casing (length 50-60 cm). 5. Smoke the sausage slowly 2-3 days time. 6. Storage: Store the sausage on a cool and dry place. previous             nexte

Others Consumption 1. Cook the sausage in Hungarian bean soup, or potato paprika. 2. Cut the sausage into rings and place on sandwiches. 3. Cute the sausage into rings and bake it with eggs (sausage omelette). 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