Heavy Sausages

Ingredients for Heavy Sausages

Instructions for Heavy Sausages

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

Swallows are cooked slowly and not too much, then chopped through 2 mm. Sliced ​​on the meatbaker and come while they are still hot in the kneading machine. The soiled blood is now well mixed with the swellings, while adding salt, salps, sugar and spices. When all is well-tied, the chopped, scalded yet hot spreads come into the mass and everything is thoroughly stirred together

The mass is now filled with the hands in well-soaked ox bunks in a way that you take a little bit and fill in the term, then take 2 or 3 bevelled tongues and stick down the mass alternately with the tinger nozzle up or down, then again a little bit and Then 2-3 tongues. However, the sausages must not be too tight when attached.

Next, cook the sausages for 3-4 hours at 84-90 degrees, and when this happens, press the sausages easily flat in a cool place.

When the sausages are well cooled, they are wiped and smoked with cold smoke, 1-2 pounds.