Recipes with Malakoffkrydderiblanding

Mortadelpølse

The meat is chopped through a 3mm slice of wolf and stirred in the hot bag with water, a little brine, flour, color and spices until it has a proper consistency, now the dad gets up in the kneading jar or in a bowl, and the father is kneaded with the sprouts,

Malakoff with tongue (sausages)

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

Malakoff (sausages)

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-tied, the daddy is sprayed at the fi