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 Ingredients 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 Instructions 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. previous             next

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