Fathers smoked sausage 2012.

Smoked sausage products


Fathers smoked sausage 2012.


8 kg finely ground pork meat
2 kg ground pork butt
300 g Hungarian paprika powder (sweet)
150 g fresh garlic cloves (chopped)
20 g fine black pepper
1 g allspice
190 g salt


1. Combine the ground meats with the other remaining ingredients.
2. Stuff into natural pig case (length 25 cm).
3. Smoke slowly 2-3 days time until light red color.

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Keep dry!

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