Hussar sausage (Huszárkolbász)

Smoked sausage products


Hussar sausage (Huszárkolbász)


7 kg pork meat (dry)
3 kg pork lard
250 g Hungarian paprika powder (sweet)
100 g Hungarian paprika powder (hot)
60 g ground black pepper
60 g fresh garlic cloves (crushed)
200 g salt


1. Cut the lard into 1*1 cm dices.
2. Pass the meat through a middle fine meat mincer.
3. Add the salt, garlic, Hungarian paprika (sweet and hot) and the ground black pepper.
4. Knead well by hand.
5. Fill the mixture into natural pork casing.
6. Form pairs (length 40-45 cm).
7. If you find air bubbles in your sausages, prick the casings more times with a needle to release the air bubbles.
8. Smoke the sausage slowly until light red color.
9. Storage: keep the sausage on a cool and dry place.

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Keep cool and dry!

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