Fresh sausage products


Smoked sausage (Father-in-law 1985.)


10 kg pork meat (middle fat)
190 g salt
210 g Hungarian paprika powder (sweet)
25 g ground black pepper
12,5 g ground cumin seeds
40 g fresh garlic cloves (crushed)


1. 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.

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Keep cool and dry!

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