Ingredients
- 2 kg pork (shoulder or belly)
- 30 g salt
- 10 g black pepper
- 20 g sweet paprika
- 5 g hot paprika (optional)
- 6 cloves garlic (crushed)
- 100 ml cold water
- sausage casings
Instructions
- Cut pork into small pieces and grind it.
- Add salt, paprika, pepper, garlic, and water.
- Mix well until the meat becomes sticky.
- Stuff the mixture into sausage casings.
- Twist into sausage links.
- Smoke for several hours or cook/fry before eating.
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