Sausage of Rådyrkød

Ingredients for Sausage of Rådyrkød

Instructions for Sausage of Rådyrkød

To prepare the Sausage of Rådyrkød recipe, please follow these instructions:

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 maturation, a 24-hour, after which the hanged røgovnen for cold smoking, apart from small breaks on from 4-6 hours, the sausages must be smoked 8 to 9 days.

Tips:
The meat is from the neck, and shoulders.

NB. If, after having skinny meat, put it in the freezer for 2-3 hours before mincing, one gets a more real sausage.