Sausages

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Fathers smoked sausage 2008. (spicy)

Ingredients

6,5 kg roughly ground pork meat
3,5 kg ground pork butt, or lard
300 g Hungarian paprika powder (sweet)
25 g Hungarian paprika powder (hot)
150 g fresh garlic cloves (chopped)
20 g fine black pepper
180 g salt

Instructions

1. Combine the ground meat and butt with the other remaining ingredients.
2. Stuff into natural pig case (lenght 35-40 cm).
3. Smoke slowly 3 days time until light red color.




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Warning

Keep dry!

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