Rolled sausage 03

Ingredients for Rolled sausage 03

Instructions for Rolled sausage 03

To prepare the Rolled sausage 03 recipe, please follow these instructions:

Butter the spice mixture over the blend and roll it to a roll sausage. Stir well with cotton yarn rub the rolling sauce into salt and put it in brine for 3 days. The rolling pin must be completely covered by brine. It is secured by holding it down with a slight pressure of something appropriate eg. A clean cutting board. It is all covered but not airtight closed in the refrigerator. (Sausage bacteria come from soil and are very toxic. They are killed by boiling the salt layer and the poison can only be developed when closed completely airtight)

The rolling sauce is taken up by the salt layer, rinsed easily and placed in the pan with boiling water, suppers and spices.
Cook the sausage for about 1½ hours. The core temperature must be about 80 degrees before it is tender. Turn under the pan and allow the sausage to stand in the cooking water and pull for an hour before it is picked up and pressed in a rolling mill or between two cutting boards or whatever you can find. There should be about 1-2 kg pressure on the puddle. Leave it in pressure in the refrigerator overnight.
Cut the sausage into suitable pieces and freeze it - or eat it immediately.


tips:
The salt layer is suitable for salting all pieces of meat - salt, ham chicken breast and more. The salting time depends on the size of the meat piece and all pieces of meat are rubbed into salt before entering the layer. The boiling water from the rolling boil or other salted meat becomes quite salty, but is still a great good soup for a rich vegetable soup - for example. Potato Leek Soup.