Fresh sausage 5.

Fresh sausage products


Fresh sausage 5.


2 kg ground pork
2 kg fresh pork fat (minced)
3 garlic cloves
100 ml dry red wine
500 g mushrooms
1 tsp white pepper
1 tsp ground cumin
100 g salt


1. Cook mushrooms in red wine and mince. Place meat in a large bowl.
2. Add all ingredients. Knead by hand to incorporate all seasonings.
3. Refrigerate overnight.
4. Next day, either stuff into sausage casing and freeze them, although they will stay good in the refrigerator for several days, or freeze the rest.

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