Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 lbs. coarse ground pork butt or pork shoulder
- 1/3 cup imported mild Hungarian Paprika. (Do not substitute generic)
- 1/4 cup salt
- 2 heaping Tbls. ground Allspice
- 5 or 6 garlic cloves
- 2 cups water
Directions
Bring water to boil, add peeled cloves of garlic and simmer 20 minutes.
Fish out cloves of garlic and mash them with a little water.
Add this to remaining water and mix all of the garlic water into the meat mix.
Mix everything together well. Keep the meat mix cool.
If you stuff the mix into casings, let the sausages hang for a day in at least 20 degrees.
Smoke sausage according to your smoker instructions.
If you are not going to stuff into casings, form into patties, wrap and freeze.