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Christmas sausage (with dried plums)

Ingredients

4 kg ground dry pork meat
500 g ground pork butt
500 g dried plums (without stone)
300 ml red wine (dry)
100 g sweet Hungarian paprika powder
20 g fine black pepper
50 g fresh garlic cloves (chopped)
100 g salt

Instructions

1. Soak the dried plums in red wine overnight.
2. Cut the soaked plums into 1 cm cubes,
3. Combine the ground meats with the other remaining ingredients (Add the red wine too!).
4. Stuff into natural pig case (for this quantity use a piping bag!).
5. Tie about 20 cm double pieces.
6. Smoke slowly 3 days time.




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Note

The recipe is a tipical Christmas sausage in Hungary.

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