Smoked sausage products
No peeling, crushing, slicing. Just open the garlic puree tube. Use garlic purée to replace of garlic cloves!
Sausage with garlic puree
Ingredients8 kg finely ground pork meat
2 kg ground pork butt
200 g Hungarian paprika powder (sweet/hot)
2 tubes of garlic puree (150 g fresh garlic cloves (chopped))
50 g fine black pepper
10 g caraway powder
250 g salt
Instructions1. Combine the ground meats with the other remaining ingredients.
2. Stuff into natural pig case (lenght 25 cm).
3. Smoke slowly 3 days time until light red color.
NoteUse 1 tsp of purée to replace one clove of garlic.!
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