Spicy sausage (Városlőd style)
Smoked sausage products
Spicy sausage (Városlőd style)Ingredients6 kg pork meat (dry)1 kg steg meat (dry) 3 kg pork lard 200 g Hungarian paprika powder (sweet) 150 g Hungarian paprika powder (hot) 50 g ground black pepper 50 g fresh garlic cloves (crushed) 220 g salt Instructions1. Refrigerate the lard and cut it into 1*1 cm dices.2. Pass the meat through a middle fine meat mincer. 3. Add the salt, garlic, Hungarian paprika (sweet and hot), caraway seeds and the ground black pepper. 4. Knead well by hand. 5. Fill the mixture into natural pork casing. 6. Form pairs (length 35-40 cm). 7. If you find air bubbles in your sausages, prick the casings more times with a needle to release the air bubbles. 8. Smoke the sausage slowly until light red colour. previous next |
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