Fresh sausage products
Smoked sausage (Brother-in-law)
Ingredients10 kg finely ground pork meat (middle fat)
250 g salt
100 g Hungarian paprika powder (sweet)
40-50 g ground black pepper
30-40 g fresh garlic cloves (crushed)
(15 g ground cumin seeds - optional)
Instructions1. Cut the meat into dice and pass through a middle fine meat mincer.
2. Then add the garlic, salt, Hungarian paprika powder, ground black pepper and cumin.
3. Mix well by hand.
4. Fill the mixture into natural pork casing (lenght 30 cm). Or form into links for fresh usage (fridge).
5. Smoke the sausage slowly 2-3 days time.
6. Storage: keep the sausage dry and cool.
WarningKeep cool and dry!
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