Production of a Saxon garlic sausage according to an old recipe from the house slaughtering.
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recipe:
40% pork shoulder
60% pork belly
Spices per kg
25g nitrite pickling salt
5g pepper
2g ginger
4g brown sugar
3g caraway seeds crushed
3 cloves of garlic
4cl brown schnapps or rum
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25 авг 2024