Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- g 1,400 pork, lean
- 600 g bacon (back), meatier, without rind
- 50 g curin salt
- 8 g pepper, white
- 1 tablespoon, leveled mustard seeds
- 8 g lucose
- 1 tablespoon Maggi
- 2 cl rum
- Intestines
- Incense flour, beech, fine
Print Recipe
Pin Recipe Instructions
- Let the meat and bacon freeze for two hours and then drive them through the 2 mm perforated disc of the mincer. Add the spices and rum and stir for five minutes.
- Fill the sausage mass into the casings and let it redden for two weeks in a cool, airy room. Then smoke it cold once a day for a week.
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