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Malakoff (sausages)

Cold cuts
Cook time: 0 min.
Servings: 1

Ingredients for Malakoff (sausages)

Malakoffkrydderiblanding
Pistacier
Ham pickle
1kgBlubber of patches, ansaltet, Chopper without rind and glands
1 ¾kgFor nr. 1, skinny, ansaltet, for and blubber through 20 mm. slice
100gMel-2/3 potato flour and wheat flour, 1/3 per kilogram. of meat and blubber
1¼gDissolved color, per kilogram. of meat and blubber
2gGarlic, per kilogram. of meat and blubber
32gPepper
4gGinger
4gMarjoram
4½gSpice mixture per kg. of meat and blubber
8gCoriander
8gNutmeg
90gKalvepillekød, ansaltet, per kilogram. of meat and blubber

Instructions for Malakoff (sausages)

To prepare the Malakoff (sausages) recipe, please follow these instructions:

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 fingertips, 95-105 mm., Which is then laced. The sausages now hang on a warm place for 3-4 hours to pull the suit and smoke 2-3 hours in half-heat smoke until brown and creamy.

They are cooked at 81-84 degrees 1 ¾ to 2 ½ hours after which while they are still hot, they are cleaned with a clean slice and coated with sausage

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