Salami recipes

Smoked salami products

                                         

The small Hungarian-Danube Swabian village Márkó situated in county Veszprém - about 20 kilometers away from lake Balaton. The taste is most similar to Csaba style thick sausage. This is due to the cumin seeds and hot peppers. Paprika salami Márkó style Ingredients 8 kg ground pork meat 2 kg ground pork butt 50 g fine black pepper 120 g crushed garlic 180 g Hungarian paprika powder (sweet) 50 g Hungarian paprika powder (hot) 200 g salt 30 g caraway Instructions 1. Combine the ground meats with the other remaining ingredients. 2. Stuff into natural pig case. 3. Smoke slowly 3-4 days time. 4. Storage on a cold, dry place. 5. Consumption only after 2 months. previous             next

Others Warning Keep the salami dry! More pigkilling recipes Fresh sausage 1 Fresh sausage 2 Fresh sausage 3 Fresh sausage 4 Fresh sausage 5 Fresh Hungarian sausage 1 Fresh Hungarian sausage 2 Garlic sausage (fokhagymás kolbász) Peppersausage 1. Peppersausage 2. Sausage with caraway (köményes kolbász) Dry smoked sausage #2 Fathers smoked sausage #1 Goose salami #1 Hungarian paprika salami More Hungarian Recipes Sausage recipes Pigkilling recipes   Pörkölt (Hungarian stew) recipes Basic recipes   Decoration   Salad recipes Next: Main site (index) All recipes in ABC order We wish You Good Cooking and enjoy the tasty result!