Fresh sausage products
Fathers smoked sausage 1985.
Ingredients7 kg roughly ground pork meat
3 kg ground pork butt
320 g Hungarian paprika powder (sweet)
30 g Hungarian paprika powder (hot)
120 g fresh garlic cloves (chopped)
20 g fine black pepper
170 g salt
Instructions1. 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.
NoteNew seasoning: plus hot pepper, minus black pepper.
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