Grillsausage with paprika

Fresh sausage products


Grillsausage with paprika


1 kg ground pork meat
250 g ground pork butt
20 g ground black pepper
5 g Hungarian paprika powder (sweet)
10 g fresh garlic cloves (chopped)
30 g salt


1. Combine the ground meats with the other remaining ingredients.
2. Stuff into natural pig case (length 20 cm).
3. Grill over a wood fire, or refrigrate up to 24 hours.

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Add a bit hot pepper to add some spiciness.

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We wish You Good Cooking and enjoy the tasty result!