Paprika sausage (Vas style 1.)

Smoked sausage products


Paprika sausage (Vas style 1.)


6 kg ground pork
2 kg ground beef
2 kg fresh pork fat
60 g ground black pepper
150 g Hungarian paprika powder
150 g garlic (crushed)
230 g salt


1. Ground the three meat ingredients.
2. Place meat in a large bowl.
3. Add all ingredients.
4. Knead by hand to incorporate all seasonings.
5. Stuff the meat into pork sausage casing.
6. Make 45-50 cm long sausages.
7. Smoke the sausage slowly 4-5 days time.
8. Storage the sausage about 3 month on a cool place.

home previous             next home



Use the sausage for layered potatoes!

More pigkilling recipes

home Fresh sausage 1
home Fresh sausage 2
home Fresh sausage 3
home Fresh sausage 4
home Fresh sausage 5
home Fresh Hungarian sausage 1
home Fresh Hungarian sausage 2
home Garlic sausage (fokhagymás kolbász)
home Peppersausage 1.
home Peppersausage 2.
home Sausage with caraway (köményes kolbász)
home Dry smoked sausage #2
home Fathers smoked sausage #1
home Goose salami #1
home Hungarian paprika salami

More Hungarian Recipes

home Sausage recipes
home Pigkilling recipes
home   Pörkölt (Hungarian stew) recipes

home Basic recipes
home   Decoration
home   Salad recipes

home Main site (index)
home All recipes in ABC order