● meat (3 kg)
● fat (0.5 kg),
● garlic (6-7 cloves),
● black and allspice,
● mustard grain,
This recipe of sausage in the smoker. 3 kg of meat and 0,5 kg of fat. Parasite small cubes. Add to meat 6-7 cloves of garlic, finely dissected with a knife, salt, black pepper, sweet pepper, mustard seeds, Calandra peas and carefully stir for 10-15 minutes. Leave the meat for 2-3 hours to Mature and be fed with spices. Then mix the meat for another 5 minutes and make sausage rings. Leave the sausages for 12 hours in a cool place, then we start to smoke in the smoker. For this sausage to hang on special poles (oak), smash in the smoker, close the smoker cloth and smoke slow smoke 8-10 hours of Apple wood with a small addition of juniper twigs. After cooking, the sausage should stay in bed 10 hours.
In the old days, grandpa kept so cooked sausage in a cool dark place and for a long time it was possible to eat sausage. Welcome to the HOMESTEAD for a tasting of smoked sausage!
Where to enjoy
The Agriturismo “Fishing Pulva”
+375 (29) 150-95-55
Mogilev region, Bykhov district, D. Chichewa, ul. Naberezhnaya, 77