Thank you so much for all that info!!

I don’t have any experience with an electric smoker, but if it can keep the smoking temperature below 25 °C, then it’s worth a try. Making horseradish cream is an easy thing. Peel and grate the horseradish on the small hole side of a boxgrater (it will irritate your eyes and nose, so keep some paper hankies at hand). Put the horseradish in a heatproof dish, add vinegar, salt and sugar to taste, then place it in an oven preheated to 200 °C for about 8-10 minutes until it becomes very hot – the aim of the heat treatment is to reduce the horseradish’s hotness (if it’s still too hot after 10 minutes, put the horseradish cream back in the oven for further 5-8 minutes). Once it’s cool, you may flavour your horseradish with cream or mayonnaise if you want. Put it in an airtight container and keep it in the fridge.

Hi Jennifer, I’m sure you won’t forget when 400 garlic cloves “saved” your life.

Hi Anna, Fresh, unsmoked sausage can be eaten immediately. If you want to freeze them, then put the sausages in the fridge for 4-5 days (turn them upside down once a day), after that you can pack them in (ziploc) bags and put them in the freezer.
Spicy means hot in this case? If yes, you can increase the proportion of hot paprika up to 50-60%.

Hello Karl, We use our own paprika (we grow, dry and grind it), we usually plant kalocsai paprika.