Christmas sausage (with dried plums)
Fresh sausage products
Christmas sausage (with dried plums)Ingredients4 kg ground dry pork meat500 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 Instructions1. 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. previous next |
OthersNoteThe recipe is a typical Christmas sausage in Hungary.More pigkilling recipesFresh sausage 1Fresh 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 RecipesSausage recipesPigkilling recipes Pörkölt (Hungarian stew) recipes Basic recipes Decoration Salad recipes Next: Main site (index) All recipes in ABC order |