Stifolder 1.

Smoked salami products

                                         

Stifolder 1. Ingredients 1/3 part cooked pork meat (belly, collar butt) 2/3 part row pork meat (sausage meat) Hungarian paprika powder (sweet) salt ground black pepper Instructions 1. Ground the pork meat sorts. 2. Combine the ground meats with the other remaining ingredients. 3. Knead well. 4. Stuff the mix into natural thick casing (colon). 5. Stuff very hard and make salamis. 6. Smoke slowly on a cold smoke 4-5 days time. 7. Storage 2 month on a cool place and eat the first piece. previous             next

Others Origin Hungarian - Danube Swabian recipe (Baranya county). 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