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Pork sausage cold
1 serving
Cook well and now chop up all the pork livery and other small trimmings that always remain when the pig is cut. Rub the liver cold and mix it here. Then put a few grams of pork fat, 6 finely chopped bulbs, 2 bottled spoons of densely cooked oatmeal, pepper, ginger and salt to taste. Stir all this well, fill not too tight guts, pour cold water over them later, put them on fire and let them boil for an hour. After this time, put between two boards under something heavy. Before putting them in the water, puncture them in several places with a needle, which is done with all sausages when they are cooked.
Cook well and now chop up all the pork livery and other small trimmings that always remain when the pig is cut. Rub the liver cold and mix it here. Then put a few grams of pork fat, 6 finely chopped bulbs, 2 bottled spoons of densely cooked oatmeal, pepper, ginger and salt to taste. Stir all this well, fill not too tight guts, pour cold water over them later, put them on fire and let them boil for an hour. After this time, put between two boards under something heavy. Before putting them in the water, puncture them in several places with a needle, which is done with all sausages when they are cooked.
salt to taste, ginger to taste, pork heart to taste, pork liver to taste, light pork to taste, oat flakes - 2 tbsp. spoons, pepper to taste, onions - 6 pcs., pork tongue to taste, fat to taste
