Boiled bacon with paprika and garlic, natural sausage recipe, without e-mails, easy to prepare
This recipe is a traditional one from the area, as far as I know, it is inspired by the Hungarian cuisine where paprika is the queen.
It's easy. As a variant, you can smoke it a few hours after you have kept it in salt, I prefer to boil it just as simple.
The right piece of bacon for this type of sausage is goose or pork cheek. The goiter is a bit younger, the cheek, being a muscle that works hard, is more fibrous
it is harder to cook but very good - requiring only a longer cooking time.
I used sweet paprika here but you can play with them according to your taste. You can vary with hot or smoked parica or you can mix between the three variants in a combination to your taste.
Ingredients bacon with paprika and garlic
1 kg pork goose (or cheek)
2-3 tablespoons salt
1 bay leaf
1-2 teaspoons coriander seeds
1 - 2 teaspoons black peppercorns
a few allspice berries
3 cloves of garlic
water or die of cabbage
I made garlic paste from 5 cloves of crushed garlic, a little salt and a teaspoon of oil
2 - 3 tablespoons paprika
3 июл 2024
