Ingredients:
Based on the KG sausages: 1.5 kgsvina liver • 1.2 kgsvinins (belly) • 300 gsvina skins with the remains of a set • 3 bulbs of medium sizes • 300 gsmalts • 54 GSOLI • 6 Gmachado white pepper1.5 Gyamaic tune • 1 5 Gmeioran
Preparation: cook the liver for 2 minutes in boiling water. Remove the film from the liver and cut it with pieces. Cut the meat and pork skin with the remains of the fat with cubes and, along with pieces of the liver, pass twice through a meat grinder, mix until a homogeneous mass is obtained. 4 bulbs peel and cut into small cubes, put out in a smell until golden yellow. Leave the pan with a smalt and onion for 2 hours in a warm place. Then transfer to a sieve and let the smalt drain. Add the niche and spices to the sausage mass, put salt and pepper and mix. The sausage mass can be made more spicy, since after cooking its taste will become softer. Fill the intestines with sausage mass and bandage to get sausages of the same size. In a large pan, Zaki – to five water and cook sausages in it at a temperature of 75-80 ° C. Remove from heat, after 10 minutes remove the sausage from the water and, if desired, dig a cold smoking.