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Ham Sausages

Cold cuts
Cook time: 0 min.
Servings: 1

Ingredients for Ham Sausages

Mortadella spice blend for ham sausage
Ham pickle
1kgBlubber of patches (pulp without rind and glands) ansaltet, 20 mm disc
1 ¼kgSkinny for nr. 1, ansaltet, 20 mm disc
1/3gDissolved color, per kilogram. of meat and blubber
100gMel-2/3 1/3 wheat flour, potato flour per kg. of meat and blubber
15gGinger
15gNutmeg
2bundleOx shives
25gOnion, per kilogram. of meat and blubber
30gCoriander
4 ½gSpice mixture as kødpølser,, per kilogram. of meat and blubber
60gPepper
90gKalvepillekød, ansaltet per kilogram. the meat and blubber

Instructions for Ham Sausages

To prepare the Ham 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 farmer is sprayed into extra wide cuts 65-70 mm.
Salted 1 day. Boil for 1½-1¾ hours at 81-84 degrees.

The sausages are now squeezed with a slight pressure on a table or in a rolling mill until they are cold.

As it can be difficult to drive a little bit of a pair of foxes, you can arrange to take the fox off when making meatballs. Some sausages can possibly. Smoke in cold smoke after cooling.

If you do not want to let the pork meat go through 20 mm. The slice of the meat hammer, you can pick up the pork tenderloin in the box with the battered father and leave the finale here. In this way, a cleaner cut of the meat is also obtained.

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