Peppersausage 2.

Smoked sausage products

                                         

Peppersausage 2. Ingredients 2,5 kg ground pork 0,5 kg fresh pork fat 20 g white pepper 80 g salt Instructions 1. Place meat in a large bowl. 2. Add all ingredients. 3. Knead by hand to incorporate all seasonings. 4. Stuff into sausage casing and freeze them, although they will stay good in the refrigerator for several days, or freeze the rest. previous             next

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