Lunch Sausages
Cold cutsCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Lunch Sausages
Instructions for Lunch Sausages
To prepare the Lunch Sausages recipe, please follow these instructions:
The fathers are stopped in piglets 32-34 mm. And dragged in appropriate lengths. The finished sausages are hung on a smoke stick and allowed to hang to the next day, so that the father can sit and pull a suit.
The next day the sausages are thoroughly smoked in hot smoke, so that there are no places of interest. The sausages are then scalded approx. 8-10 minutes in water that is 88-90 degrees, and rinse in chilled water.
The sausages are then hung on smoke sticks so that they do not touch each other.
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