Hungarian Sausage

Ground pork: 1 lb.
Coarse salt: 1/2 tablespoon
Ground black pepper: 1/5 teaspoon
Imported Hungarian paprika: 1/2 tablespoon
Fresh garlic cloves, crushed: 1/2 clove
Boiled garlic cloves, mashed: 1/2 clove
Ground allspice: 1/3 teaspoon

Mix all the ingredients together and refrigerate for 24 hours. Stuff into
medium hog casings.


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