Salami
Instructions
Chop the meat with lard and Bacon, add salt, pepper and cloves.
Mix with brandy.
Take beef tripe, wash, dry and rub with salt and pepper and place rolled up in front of the meat grinder.
Now review the dough making it into the gut.
Tie the ends and hang the sausage in a dry and ventilated place for a few months.
Ingredients and dosing for 4 persons
- 3000 g of pork (tenderloin, loin, pulp)
- 1000 g of lard and bacon
- 1/2 cup of brandy
- Double salt
- Cloves
- Black pepper in grains