Cervelatpølser

Ingredients for Cervelatpølser

Instructions for Cervelatpølser

To prepare the Cervelatpølser recipe, please follow these instructions:

The meat is chopped with garlic through 3 mm. Slice the volcano and put it in the saucepan and sprinkle with water, a little skewer, flour, spices and color until it has a good consistency. When this is achieved, add spoon and chop until it is in suitable cubes

The father is not stopped stuck in sobered motherless, who is bound 1-2 times according to the size of the motherless. If desired, you can bind several times to obtain quite small sausages, called lyonner.

Now the sausages are cooked in a semi-oven for 3-4 hours and then boiled at 81-84 degrees for ½- ¾ hours. After being taken up by the boiler, clean them with a clean slice and simmer with sausage, the mendens are hot.

If you have collected dams, etc. As you would like to chop in the cervelat fighter, all the genes should be chopped 3 mm. Slice the meat chopper and then stir in the dough when it has achieved the desired consistency, just before the spoon is added.