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Ham sausage with pork knuckle and paprika. Just smoked and thermally processed in a smokehouse, no need for steaming. You can also make it as a steamed only sausage, and use sweet and hot peppers in a smoked version. This is an interesting alternative to those who do not have smokehouses. Typical features are a strong paprika flavor and really large pieces of meat.
As befits ham sausage, its main ingredient is #ham. After drying, it is perfect for storage, especially when packed in a vacuum. Packed in this way, #ham sausage will last for many weeks or even months. You can also freeze it when packed this way. You can find more sausage recipes on the #nomart channel. Details of the recipe can be found on the blog
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