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Piglet sausages
1 serving
Cut all the meat from the milk pig, take 400 g of pork lard, salt, pepper, grated lemon crust, thin all this finely in a mortar, then add a glass of corn flour, stir it all well, fill the guts, boil until half cooked in salted water and immediately fry in oil in a pan.
Cut all the meat from the milk pig, take 400 g of pork lard, salt, pepper, grated lemon crust, thin all this finely in a mortar, then add a glass of corn flour, stir it all well, fill the guts, boil until half cooked in salted water and immediately fry in oil in a pan.
salt to taste, corn flour - 1 cup, lard - 400 g, pepper to taste, vegetable oil to taste, lemon crust to taste
