Smoked sausage products


Fathers smoked sausage 1982.


7 kg roughly ground pork meat
3 kg ground pork butt
340 g Hungarian paprika powder (sweet)
100 g fresh garlic cloves (chopped)
20 g fine black pepper
170 g salt


1. Combine the ground meats with the other remaining ingredients.
2. Stuff into natural pig case (lenght 40 cm).
3. Smoke slowly 3 days time until light red color.

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Keep dry!

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