Cold cuts recipes

Minced meat

For meatfars you can use beef, but the farmer gets better if you use veal. The meat of meatfoot must be fresh, as the dad will otherwise become gray. The veal with the onions and pork tenderloin is chopped through the 2 mm slice of the wolf, each separat

Coarse-fried medisin sauce

The veal with the onions is thinly spun together with salt, flour and spices in the snack bar, and when it is as tender as it can be without the farce separating, the coarse pork tenderloin is picked up in it and it all runs a few laps until it's Put together.

Butter Sausages

The cut-on beef, veal and pork tenderloin is thoroughly kneaded together with the chopped spoon and all the spices and the liquid tree vinegar. Once this has happened, chop it all through 3 mm. Slice on the wolf, the blades must cut well. Then the masses arriv

Thepølser

The meat is chopped through 3 mm. Slice on the wolf. Then sprinkle with salt, spices and again through 3 mm. disc. Then eaten well and is now stopped in broad intestine or narrow arthralgia and is easily fractured in the intestinal color. Dried approx. 4-6 day

Wienerpølskrydderiblanding - Wienerblanding

This spice mix is ​​used for the production of sausages. Blue. Cabbage sausages (Berliner cabbage sausages)

Flask sausages called smoked medists

The veal chopped after a little of the salt is mixed in it, through the 2 mm disc on the wolf. Then knead pork, sprouts and all the spices well together with the veal, and when this happens, chop it all through the 8 mm disc on the wolf and then thoroughly mas

Cabbage sausages (Berliner cabbage sausages)

Stopped in the sleeves 34-36 mm, tied into small rings. Smoke with cold smoke after hanging 4-6 days to dry

Sheep Salami

The salted veal is mixed with color and chopped through a 3mm slice of wolf and then chopped into the chopping machine, where it is chopped easily with the remaining salt, sugar, salt and white pepper. This chopped calf crank is now firmly pressed and place