Paprika sausage (Erdösmecske style)

Smoked sausage products


Paprika sausage (Erdösmecske style)


5 kg pork meat (leg or shoulder)
2 kg deer leg
3 kg pork fat
20 g ground black pepper
250 g sweet Hungarian paprika powder (20 % hot)
80 g fresh garlic cloves (chopped)
250 g salt


1. Mince the two kinds of meat and pork fat (medium disc).
2. Combine the ground meats with the other remaining ingredients.
3. Stuff into natural pig case (form 55-60 cm length pairs).
4. If you find air bubbles in your sausages, prick the casings with a needle to release the air.
5. Leave them hanging in a cold place overnight.
6. Smoke slowly about 5 days time.

home previous             next home



1. Do not dry out (thanks to the 3 kg of fat).
2. Erdösmecske is a Danube-swabian small village in Baranya county.

More pigkilling recipes

home Fresh sausage 1
home Fresh sausage 2
home Fresh sausage 3
home Fresh sausage 4
home Fresh sausage 5
home Fresh Hungarian sausage 1
home Fresh Hungarian sausage 2
home Garlic sausage (fokhagymás kolbász)
home Peppersausage 1.
home Peppersausage 2.
home Sausage with caraway (köményes kolbász)
home Dry smoked sausage #2
home Fathers smoked sausage #1
home Goose salami #1
home Hungarian paprika salami
home Hungarian head cheese 1.
home Hungarian head cheese 2.

More Hungarian Recipes

home Sausage recipes
home Pigkilling recipes
home   Pörkölt (Hungarian stew) recipes

home Basic recipes
home   Decoration
home   Salad recipes

home Main site (index)
home All recipes in ABC order

We wish You Good Cooking and enjoy the tasty result!