Summary
Ingredients
Instructions
- Cook the meat and rind for 1 hour.
- Then let it cool down and cut the pork belly into 5cm long strips as thick as a pencil.
- Grind rinds and beef through the 3mm, lean pork through the 8mm.
- Add salt, spices and stock to the mixture and mix everything well.
- Fill the rind stomach in cans and boil down for approx. 2 hours or fill it in the intestines and scald at 80 ° C - 1 minute per mm of sausage dia.