Handa sausage

Smoked sausage products

                                         

Handa sausage A recipe of Mr. Ottó Handa (butcher for Auchan Székesfehérvár, Hungary) Ingredients 10 kg (70 %) ground pork meat 180 g Hungarian paprika powder (sweet) 60 g fresh garlic cloves (chopped) 50 g fine black pepper 20 g crushed caraway seeds 220 g salt Instructions 1. Make fresh ground black pepper and caraway from seeds. 2. Combine the ground meat with the other remaining ingredients. 3. Stuff into natural pig case (diameter 28-32 mm, length 40 cm). Yield: 800 g per meter casing. 4. Leave 2-3 hours to dry. 3. Smoke slowly 24 hours time until light red color. previous             next

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