Recipes with Sausage nr: 1
Cold cuts Sausage nr: 1 Sausage no: 2 Pig fat ...
The scrawny meat mincing through a 4 mm. hulskive, mixed with packed and together with it run through the hakkeren with a 8 mm. hulskive, salt and spices are mixed in the forcemeat and it kneaded well together. Stopped in a 60 mm. art bowel, then hung for matu
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