Fat hamburger sausages

Name: Fat hamburger sausages
Yield: 1
Ingredients: Winerpølsekrydderiblanding; 1 g Color dissolved per kg. of all; 1 kg Solid fat, fresh; 1 kg For nr. 1 fresh, lean; 1 kg Flash floods, fresh; 10 g Paprika; 100 g Ground pepper; 15 g Cardamom; 15 g Sugar, per kilogram. of all; 2 g Saltpeter, per kilogram. of all; 20 g Salt per kg. of all (eventually); 4 g Spice mixture per kg. of all; 75 g Nutmeg

Cold cuts

Cook time: 0 min.
Servings: 1

Ingredients for Fat hamburger sausages

		Winerpølsekrydderiblanding
1	g	Color dissolved per kg. of all
1	kg	Solid fat, fresh
1	kg	For nr. 1 fresh, lean
1	kg	Flash floods, fresh
10	g	Paprika
100	g	Ground pepper
15	g	Cardamom
15	g	Sugar, per kilogram. of all
2	g	Saltpeter, per kilogram. of all
20	g	Salt per kg. of all (eventually)
4	g	Spice mixture per kg. of all
75	g	Nutmeg

Instructions for Fat hamburger sausages

To prepare the Fat hamburger sausages recipe, please follow these instructions:

All of it is chopped through a 3mm slice of wolf and the meat is brought to the bottom with spices, color, salt and sugar and chopped a few times. Then the spoon is picked up and chopped some times, and finally the flood is chopped. Only when everything is ready to finish, the salt comes in and chopped a couple of times in the farmer until everything is well mixed.

The veins are sprayed into broad beef intestines, tied into rings and smoked in half-heat smoke for 3-4 hours, then boiled under 72 to 74 degrees for about 30 minutes and cooled in running water also under diligent turns to allow the fat to spread evenly .

When the sausages are tagged, they are wiped and cut with a little oil.

If desired, you can get a bit of bowel color in the water during cooking, then you get a nice light yellow finished sausage.

Fat hamburger sausages

Ingredients for Fat hamburger sausages

Instructions for Fat hamburger sausages

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