Butter Sausages

Ingredients for Butter Sausages

Instructions for Butter Sausages

To prepare the Butter Sausages recipe, please follow these instructions:

The cut-on beef, veal and pork tenderloin is thoroughly kneaded together with the chopped spoon and all the spices and the liquid tree vinegar. Once this has happened, chop it all through 3 mm. Slice on the wolf, the blades must cut well. Then the masses arrive in the fast tackle where it runs 1 to 2 laps. The fathers are kneaded thoroughly and then stopped in wide intestines or narrow joints. If they have narrow arthritis, these can also be used. The sausages are hung for drying for 4 to 6 days after which they are smoked in cold smoke.