| 摘要 |
Long-lasting sausage with edible gut is fried up from milled, slightly or completely frozen basic substances as under: 25 parts beef, 10 parts lean pork, and 15 parts form back fatty bacon combined with 1.2 parts nitrite, 0.5 parts salami spice and 0.05 parts nutmeg. To make the sausage easy to bite into and at the same time improve the taste., 0.6 parts of alcohol and approximately 0.15 parts caramel are added to the fry, in which case the alcohol is 45 vol. % kirsch. The sausage can be smoked using hard or soft wood sawdust as smoking agent, adding dry pine twigs. |
