SC - more homemade sausages

[ana l. valdes]

Homemade salami

Lean meat from a pig fed with vegetables and herbs
Fat from the same pig, proportion 5 procent for 100 grams
Salt, 25 grs for each kilo of the mixture
Garlic, mashed in the mortar, 10 grs for each kilo of the mixture
Black peppar corns, 30 grs for each kilo

With a sharp knife cut the meat and the fat in smallest possible pieces
Add the spices and let rest for 20 hours
Put into thick tripe


Homemade chorizo

Lean meat from pig fed with vegetables and seeds
Fat from the same pig, 20 procent for each 100 grms
Salt, 25 grms for each kilo of the mixture
Crushed sweet peppar, 3 grams for each kilo of mixture
Crushed or mashed garlic, 10 grs for each kilo of the mixture

With a sharp knife cut all in pieces, (but not so small as you did when
you cut salami)
Dont use a machine
Knead the meat with all other ingredients in a bowl of clay or wood, not
of metal
When the mixture is ready, take a part and fry in a pan, to taste the
quality of spicing
Let it rest 18 or 20 hours
Put into thin tripes, bind them in a horseshoe form

Regards
Ana
- -- 
http://www.algonet.se/~agora  Hemsida och skyltfönster
http://www.algonet.se/~agora/ada Nättidning för kvinnor och män med
humor
http://www.dn.se/liv&stil  Leta vidare till Anas länkar, min egen
samling av godbitar för tjejer
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