Fathers smoked sausage 1982.

Smoked sausage products

                                         

Fathers smoked sausage 1982.

Ingredients

7 kg roughly ground pork meat
3 kg ground pork butt
340 g Hungarian paprika powder (sweet)
100 g fresh garlic cloves (chopped)
20 g fine black pepper
170 g salt

Instructions

1. Combine the ground meats with the other remaining ingredients.
2. Stuff into natural pig case (length 40 cm).
3. Smoke slowly 3 days time until light red color.




home previous             next home

Others



Warning

Keep dry!

More pigkilling recipes

home Fresh sausage 1
home Fresh sausage 2
home Fresh sausage 3
home Fresh sausage 4
home Fresh sausage 5
home Fresh Hungarian sausage 1
home Fresh Hungarian sausage 2
home Garlic sausage (fokhagymás kolbász)
home Peppersausage 1.
home Peppersausage 2.
home Sausage with caraway (köményes kolbász)
home Dry smoked sausage #2
home Fathers smoked sausage #1
home Goose salami #1
home Hungarian paprika salami
home Hungarian head cheese 1.
home Hungarian head cheese 2.

Next:
home Main site (index)
home Sausage recipes
home Pigkilling recipes