Meat sausages

Name: Meat sausages
Yield: 1
Ingredients: Mortadella spice blend; Ham pickle; 1 kg Kalvepillekød, ansaltet; 1 g Udrørt color per kg. meat, lard, pork; 1 ¾ kg Cut killer; 110 g Flour-½ potato, ½ plain flour per kg. meat, lard, pork; 15 g Ginger; 15 g Nutmeg; 2 1/4 kg For, ansaltet; 25 g Onions per kg. meat, lard, pork; 30 g Coriander; 6 g Mortadella spice mixture per kg. meat, lard, pork; 60 g Ground white pepper

Cold cuts

Cook time: 0 min.
Servings: 1

Ingredients for Meat sausages

		Mortadella spice blend
		Ham pickle
1	kg	Kalvepillekød, ansaltet
1	g	Udrørt color per kg. meat, lard, pork
1 ¾	kg	Cut killer
110	g	Flour-½ potato, ½ plain flour per kg. meat, lard, pork
15	g	Ginger
15	g	Nutmeg
2 1/4	kg	For, ansaltet
25	g	Onions per kg. meat, lard, pork
30	g	Coriander
6	g	Mortadella spice mixture per kg. meat, lard, pork
60	g	Ground white pepper

Instructions for Meat sausages

To prepare the Meat sausages recipe, please follow these instructions:

Veal and pork meat is milled through 3½ mm. Slice the wolf separately and the veal in which the onions are chopped, stir with a little whisk, water, flour, spices and color until it has a slight thin texture, the sliced sprout is brought up in the slug, and it is chopped until The teaspoon has a size like big peas, now the pork tenderloin is brought up in the mass, and you kneel it all well with your hands and then let the quick tack go for a few laps.

The fries are sprayed 60-65 mm., And the sausages are salted in light saline for 1 day. Boil for 35-45 minutes at 65-67 degrees. Then cool in running water.

A good taste and longer shelf life is achieved by cooling after cooling the sausages with an a two lighthouse.

Meat sausages

Ingredients for Meat sausages

Instructions for Meat sausages

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