Lemongrass hamburger sausages

Ingredients for Lemongrass hamburger sausages

Instructions for Lemongrass hamburger sausages

To prepare the Lemongrass hamburger sausages recipe, please follow these instructions:

The veal chopped through 3 mm. Slic on the meat hatch with the onions, as well as the pork chop and fat dough, though separately. The veal meat is then chopped in the hot bag with a little froth, water, flour, spice and color until it has a suitable consistency. Then add the lean pork tenderloin and stir it all further with water, but do not let it go too thin. Now add fattapidswet, and this is chopped well into the rest of the father without the addition of water.

The foxes are stopped in wide intestines or piglets and tied into rings of appropriate size, approximately 550 g. Then the sausages are smoked for 3-4 hours in half-heat smoke and boiled 30-35 minutes at 81-84 degrees. You can possibly. Get some bowel color in the water to achieve a slightly better color on the sausages.

The sausages are then spun in chilled water and then smoked in cold smoke 1-2 days. If you pack these sausages individually in bags of danophane paper, they will be able to hold for a long time.