Fresh sausage products


Garlic sausage (fokhagymás kolbász)


10 kg ground pork
30-40 cloves pressed garlic
40 g ground black pepper
50 g Hungarian paprika
200 g salt


1. Place meat in a large bowl.
2. Add all ingrediens.
3. Knead by hand to incorporate all seasonings.
4. Stuff into sausage casing and freeze them, although they will stay good in the refrigrator for several days.

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Freeze the rest!

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