Hunting Sausages

Ingredients for Hunting Sausages

Instructions for Hunting Sausages

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

The soured veal is chopped with the onions through 3 mm. Wafer on the wolf and then beaten out in the hot pot with the potato meal, which has previously been touched with some of the dishes. Then the veal meat is continued with the meat color, the dairy milk, the flour and the spices while evenly adding water until you have a fixed binder.

The pork tenderloin and the slices are mixed and chopped then the genius 13 mm. Slice on the wolf. Then pork tenderloin is sliced ​​and chopped thoroughly with the streaked binderfars. Possibly you can let the whole mass drive a couple of laps in the speedboat.

The finished father is stopped in wide jaws. Then smoke in half-heat for 3-4 hours, then boil for 1¼ - 1½ hours at 83 degrees. The sausages are then desiccated in chilled water. The sausages can be sown for 1 night in cold smoke.