Mortadelpølse

Ingredients for Mortadelpølse

Instructions for Mortadelpølse

To prepare the Mortadelpølse recipe, please follow these instructions:

The meat is chopped through a 3mm slice of wolf and stirred in the hot bag with water, a little brine, flour, color and spices until it has a proper consistency, now the dad gets up in the kneading jar or in a bowl, and the father is kneaded with the sprouts, Which has previously been washed in boiling water so that they do not deposit fat or hang together. It's all well well so the dice are properly distributed in the dad and are now stopped in suitable thick twigs, though not too tight and too long.

Four sticks are laid along the sausage, and this is lined with twine. The sausages are hung in a warm place 2-3 hours to pull the suit and then smoke in hot smoke approx. 2-3 hours until brown and runny.

They are cooked at 81-84 degrees for 1½ to 2 hours. Taking up the kettle, remove the sticks and put on auxiliary straps, then clean the sausages with a clean slice and polish with sausage lacquer, but they are still hot.