Sausage, herring

Ingredients for Sausage, herring

Instructions for Sausage, herring

To prepare the Sausage, herring recipe, please follow these instructions:

Clean herrings, but let the herrings keep head, skins and read. Herrings do not rinse.

Mix the salt and sugar. Place a layer of the mixture in a jar. put the warm layered with salt mixture and finish with salt. Put a light pressure on, so the herring kept under salted. Style herrings cold for about 3 weeks.
If after a few days are not yet formed enough, pour over pickle herring with a boiled, cold brine of 350 g salt per litre of water.
Make all the time to the herrings are completely covered by sheeting and that they are kept cold, i.e. approximately 5 degrees c.
The finished sausage herring eaten often completely without any further preparation, but usually watered down the 1/2 -1 24 hours in cold water before further preparation.