Recipes with St. Pepper

Liver Sausage

Cut the slices into strips, put them in boiling water, boil for approx. 30 min. (It is a good idea to have a gasp of white gas or white cotton) The liver that is also cut is treated the same, but only for 2 minutes, the peeled onions must be shaved. First chop

Forehead herring

Sildefiletterne reversed in rye flour salt and pepper-the FRY st and put on fat sucking paper-the sliced onions and peppers then Sauté in the Pan-vinegar water tomato concentrate and cream poured over-it boils well through and season with sugar and vinegar-the

Sausage of Rådyrkød

The scrawny meat mincing through a 4 mm. hulskive, mixed with packed and together with it run through the hakkeren with a 8 mm. hulskive, salt and spices are mixed in the forcemeat and it kneaded well together. Stopped in a 60 mm. art bowel, then hung for matu

Thyringer Blood Sausage

Lard, rind and flesh boiled for about 2 hours, then cut the flesh and packed into small cubes, approximately half of the rind, chopped meat, blubber and the chopped rind kneaded well with the spices, blood and soup added, it all worked well through and filled