Recipes with Spice mixture per kg. meat

Lunch Sausages

The fathers are stopped in piglets 32-34 mm. And dragged in appropriate lengths. The finished sausages are hung on a smoke stick and allowed to hang to the next day, so that the father can sit and pull a suit. The next day the sausages are thoroughly smoked

Cervelatpølser

The meat is chopped with garlic through 3 mm. Slice the volcano and put it in the saucepan and sprinkle with water, a little skewer, flour, spices and color until it has a good consistency. When this is achieved, add spoon and chop until it is in suitable cube

Crack Sausages

For these sausages you can use bullfight of beef or calf. This is chopped with garlic through 3 mm. Sliced ​​on the wolf and thrown in the hot bag with water, a little skewer, flour and spices, and now the head meat is in it and when it is chopped and rubbed u