Sausage, herring
LunchServings: 1 portion(s)
Ingredients for Sausage, herring
1/2 | kg | Coarse salt |
2 | kg | Fresh herring |
2 | tbsp | Sugar |
Instructions for Sausage, herring
To prepare the Sausage, herring recipe, please follow these instructions:
Clean herrings, but let the herrings keep head, skins and read. Herrings do not rinse.
Mix the salt and sugar. Place a layer of the mixture in a jar. put the warm layered with salt mixture and finish with salt. Put a light pressure on, so the herring kept under salted. Style herrings cold for about 3 weeks.
If after a few days are not yet formed enough, pour over pickle herring with a boiled, cold brine of 350 g salt per litre of water.
Make all the time to the herrings are completely covered by sheeting and that they are kept cold, i.e. approximately 5 degrees c.
The finished sausage herring eaten often completely without any further preparation, but usually watered down the 1/2 -1 24 hours in cold water before further preparation.
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