11.06.2020
106
Recipe information
Cooking:
4 d.
Complexity:
Middle
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Pork bacon (without skin) | 50 Column |
| 2. | Vinegar 9% | 1 Tsp |
| 3. | Mixture of peppers | 1 Tsp |
| 4. | Sugar | 1 Tsp |
| 5. | Coriander | 1 art. l |
| 6. | Salt | 1.3 art. l |
| 7. | Beef | 800 Column |
Cooking
1. Stage
In a separate bowl, mix all dry spices, salt and vinegar. Rub the meat with the prepared mixture and put in the refrigerator under the press for 1 day.
2. Stage
Rinse the finished meat, wipe and twist in a meat grinder.
3. Stage
Finely chop the fat, you can take salted.
4. Stage
Stuff the minced meat and lard well. From the forcemeat, form small, tight sausages.
5. Stage
Hang the sausages on a calf and dry in a dryer or in a well-ventilated room for 3-4 days.
6. Stage
If in doubt that the sausage will keep its shape, you can use a natural shell.
