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Garlic paste

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Ingredients for 1 servings:

  • 500 g garlic cloves
  • 500 g salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

for sausage production

Peel the garlic or have it peeled. Chop it very finely by hand or, if possible, by machine. Mix the garlic thoroughly with the salt. Store in screw-top jars. The paste is intended for sausage making, hence the amount. However, it can easily be adapted to suit your needs. For a light garlic flavor, add 0.25g per kilo. 0.5-1.0g achieves a hearty garlic flavor per kilo of sausage mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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