Ingredients:
- 10 lbs coarse ground pork
- 1/3 cup mild Hungarian paprika
- 4 tbsp salt
- 2 tbsp ground allspice
- 6 garlic cloves, minced
- 2 cups water
Directions:
- Combine all ingredients, mix well & stuff into hog casing
- Hang to meld flavours for 24 hours in a cooler/fridge, then poach in hot water til cooked through (you cam pan fry if you wish, but boiled is how my uncle taught me how to do it)