Ingredients:
● minced meat,
● salt,
● spices
● gut.
Cooking
The taste of the sausage depends on the composition of the minced meat. You can
add to the base (pork meat) about 20-30 % of young goat meat and about 15 %
fresh lard.
Mince minced meat through a meat grinder. Usually, salt and spices are added to the minced meat and fry a little before stuffing. Prepared, washed and seasoned in a salt calculation, the intestine is pre-purged and looked at so that it does not break anywhere. Fill it tightly. It is especially important to fill the stulek tightly, which then persists for more than six months.
In sausages, make a step through 20-30 cm, pervert, and then continue
stuff it. After one night is allowed to dry, hanging in a warm
room, and the next day the products are transferred to a dark cool place
and stored there until the right moment.
Where to enjoy
The Farmstead “Sastanak Skryplev”
Grin Basil
+375 (29) 631-85-69
[email protected]
Minsk region, Volozhin distr., D. Sastanak Skryplev, d. 5
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