Grise Sylt 22

Ingredients for Grise Sylt 22

Instructions for Grise Sylt 22

To prepare the Grise Sylt 22 recipe, please follow these instructions:

Meat, pork and pork nuts, peppercorns,
Laurel, thyme and salt come in a saucepan. Pour water over so it covers.
Boil for 3 hours until the meat is very tender.
Take the meat and let it cool.
The soup is sown and boiled (including powders and piglets) - strongly.
When there is about 1 1/2 ltr. Take back the paws and piglets and discard.
Pour vinegar into the fund together with husblas
(Husblas dissolves in cold water then in the fund)
The meat is peeled from the legs and cut into small pieces. Chop the onions in small pieces and mix it with the meat with pepper.
Distribute the meat in foil form - pour the soup over. Cool the jam - style the refrigerator - it stiffens during the night.

The jelly can hold for approx. 6-8 days in cold and approx. 3 months in deep frozen.

HUSK to buy beetroot and mustard as well as a Taffel Aquavit and a single beer