Christmas sausage (with dried plums)

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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. previous             next

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