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 puree


8 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


1. 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.

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Use 1 tsp of purée to replace one clove of garlic.!

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