Smoked salami products
Márkó is a small swabian village near Veszprém (Hungary).
Paprika salami Márkó style
Ingredients8 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
Instructions1. 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. Consumtpion only after 2 months.
WarningKeep the salami dry!
More pigkilling recipesFresh 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)
Sausage with caraway (köményes kolbász)
Dry smoked sausage #2
Fathers smoked sausage #1
Goose salami #1
Hungarian paprika salami
More Hungarian RecipesSausage recipes
Pörkölt (Hungarian stew) recipes
Main site (index)
All recipes in ABC order
We wish You Good Cooking and enjoy the tasty result!