Salamipølse (Spegelpølse)

Ingredients for Salamipølse (Spegelpølse)

Instructions for Salamipølse (Spegelpølse)

To prepare the Salamipølse (Spegelpølse) recipe, please follow these instructions:

Once the meat has been sown for 2-3 days in a container where the liquid can drain, chop and beef after mixing with the color and garlic, chop through the 3 mm slice of the wolf and pork tenderloin through the 12 mm mm plate. Now the calves and beef in the baggage is brought together with the remaining salt, salt and spice and allowed to run for a few laps until the meat is chopped and the pork tenderloin is picked up in the puff pastry and chopped with veal and beef. This chopped meat is then left for the next day.

The next day you take the spoon cut into appropriately uniform slices and have been in the freezer for a few days to get firmly fast and chop it under diligent turn and kneading with the chopped meat until the teaspoon is half-baked, then You clean up in the puff pastry, as you want some skewers that are not chopped and chopped so ready until the parsley has a uniform size like peas. The fathers are well bred and shaped in suitable airless bowls, and these are stuck into the syringe.

The fathers are sprayed into broad cuts or twigs, which are previously well diluted and then sprinkled with water.

Sausages in cormorants are salted for 8-12 days and sausages in the corners 16-21 days. You get salty between the sausages and the day after 20 degrees (beaume) make.

After the salt time, the sausages are taken up and allowed to hang for drying. Here it is to be ensured that this drying does not happen too quickly as the moisture inside the sausages can not get through the quickly dried intestine. On the other hand, the drying must not be too slow and too moist, because then the sausages will fat.

When the sausages are properly salted, they are hung in the smoke oven with cold smoke until they are thoroughly smoked.