Make your own paprikawurst - Delicious, spicy paprika cold cut

Name: Make your own paprikawurst - Delicious, spicy paprika cold cut
Ingredients: 32 % lean pork (320 g); 24 % pork loin fat (240 g); 12 % lean beef (120 g); 12 % bulk / ice snow (120 g); 20 % pickled peppers (200 g) It is important that you squeeze them well, otherwise your sausage will be too watery.; 15 1/2 g salt; 2 1/2 g Cure #1; 3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos); 2 g white pepper; 1/2 g coriander; 1 g onion powder; 1/2 g ginger; 1/2 g garlic powder; 1/2 g mace

wurstcircle.com

In this post, I'll show you how to make your own Paprikawurst. It's easy and super quick to make.

View full recipe on wurstcircle.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wurstcircle.com.

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Ingredients

32 % lean pork (320 g)
24 % pork loin fat (240 g)
12 % lean beef (120 g)
12 % bulk / ice snow (120 g)
20 % pickled peppers (200 g) It is important that you squeeze them well, otherwise your sausage will be too watery.
15 1/2 g salt
2 1/2 g Cure #1
3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
2 g white pepper
1/2 g coriander
1 g onion powder
1/2 g ginger
1/2 g garlic powder
1/2 g mace