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Malakoff with tongue (sausages)

Cold cuts
Cook time: 0 min.
Servings: 1

Ingredients for Malakoff with tongue (sausages)

Malakoffkrydderiblanding
Pistacier
Ham pickle
1kgBlubber of patches, ansaltet, Chopper without rind and glands
100gMel-2/3 potato flour and wheat flour, 1/3 per kilogram. of meat and blubber
1¼gDissolved color, per kilogram. of meat and blubber
1¾kgFor nr. 1, skinny, ansaltet, for and blubber through 20 mm. slice
2gGarlic, per kilogram. of meat and blubber
32gPepper
4gGinger
4gMarjoram
4½gSpice mixture per kg. of meat and blubber
8gCoriander
8gNutmeg
90gKalvepillekød, ansaltet, per kilogram. of meat and blubber

Instructions for Malakoff with tongue (sausages)

To prepare the Malakoff with tongue (sausages) recipe, please follow these instructions:

Veal the veal with water, a little whisk, the flour, the spices and the color of the bacon to a good binderfather, and together with this you eat pork and sprouts chopped through 20 mm. Wrap the wolf and when it's all well-connected.

The finished father is squeezed over worn pieces of boiled beef or calvet tongue, and it is all rolled into the calf, eventually pulling an ox-bottomed, the resulting thick sausage salted for 1 day, boiled 2½ to 3 hours at 81-84 Degrees, in a big shape, and the mendens it is still hot, it is stained with meat. Or bowel color and put in the press until it is cold. Then the sausages are smoked in cold smoke 1-2 liters

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