Paprika sausage (Erdösmecske style)

Smoked sausage products

                                         

Paprika sausage (Erdösmecske style) Ingredients 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 Instructions 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. previous             next

Others Note 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 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 Hungarian head cheese 1. Hungarian head cheese 2. 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!