Summary

Ingredients

• 500 g sausae (Lyoner), cut into strips
• 0.5 ½ cube meat stock
• 0.5 liter ½ water
• 3 tablespoon chives, cut into rolls
• 1 red pepper (s)
• 4 tablespoon vinegar
• 75 g elatin, round

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Instructions

1. Make a strong beef broth from the stock cube and the water. Clean the peppers, cut into very small cubes and cook with them (firm to the bite).
2. Skim off the diced paprika and mix well with the sausage strips together with the chives. Fill this mixture into a 90s artificial casing.
3. Then make an aspic solution by stirring 75 g of ground gelatin into the beef broth and adding the vinegar. Now pour it over the sausage strips and tie off the intestine.
4. Tip: You can also fill everything, e.g. aluminum trays for meat loaf.