Fresh sausage products


Peppersausage 2.


2,5 kg ground pork
0,5 kg fresh pork fat
20 g white pepper
80 g salt


1. Place meat in a large bowl.
2. Add all ingrediens.
3. Knead by hand to incorporate all seasonings.
4. Stuff into sausage casing and freeze them, although they will stay good in the refrigrator for several days, or freeze the rest.

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Freeze the rest!

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