Sausages

Smoked sausage products

                                         

Fathers smoked sausage 1983.

Ingredients

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

Instructions

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




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Warning

Keep dry!

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