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.

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.

1. Stage. Rinse the finished meat, wipe and twist in a meat grinder.

3. Stage

Finely chop the fat, you can take salted.

1. 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.

1. 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.

1. 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.

1. Stage. If in doubt that the sausage will keep its shape, you can use a natural shell.