Sausage with garlic puree
Smoked sausage products
No peeling, crushing, slicing. Just open the garlic puree tube. Use garlic puree to replace of garlic cloves! Sausage with garlic pureeIngredients8 kg finely ground pork meat2 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 (length 25 cm). 3. Smoke slowly 3 days time until light red colour. previous next |
OthersNoteUse 1 tsp of purée to replace one clove of garlic.!More pigkilling recipesFresh sausage 1Fresh 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 RecipesSausage recipesPigkilling recipes Pörkölt (Hungarian stew) recipes Basic recipes Decoration Salad recipes Next: Main site (index) All recipes in ABC order |