Fresh sausage products
Fathers smoked sausage 2010. (spicy)
Ingredients6,5 kg roughly ground pork meat
3,5 kg ground pork butt, or lard
280 g Hungarian paprika powder (sweet)
22 g Hungarian paprika powder (hot)
180 g fresh garlic cloves (chopped)
20 g fine black pepper
180 g salt
Instructions1. 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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