Fathers smoked sausage 1987.

Fresh sausage products


Fathers smoked sausage 1987.


6 kg roughly ground pork meat
3 kg ground pork butt
1 kg roughly ground beef meat
350 g Hungarian paprika powder (sweet)
120 g fresh garlic cloves (chopped)
20 g fine black pepper
180 g salt


1. Combine the ground beef and pork 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.

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