Smoked sausage (Father-in-law 1984.)

Smoked sausage products

                                         

Smoked sausage (Father-in-law 1984.) Ingredients 10 kg finely ground pork meat (middle fat) 200 g salt 170 g Hungarian paprika powder (sweet) 25 g ground black pepper 12,5 g ground cumin seeds 40 g fresh garlic cloves (crushed) Instructions 1. Cut the meat into dice and pass through a middle fine meat mincer. 2. Then add the garlic, salt, Hungarian paprika powder, ground black pepper and cumin. 3. Mix well by hand. 4. Fill the mixture into natural pork casing (length 30 cm). Or form into links for fresh usage (fridge). 5. Smoke the sausage slowly 2-3 days time. 6. Storage: keep the sausage dry and cool. previous             next

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