Sausages

Fresh sausage products

                                         

Fathers smoked sausage 1985.

Ingredients

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

Instructions

1. Combine the ground beef and pork 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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Note

New seasoning: plus beef meat, plus salt.

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