Ham-chopped sausage

1 serving


Separate the beef (from the back leg and shoulder blades) from the fat, tendons and connective tissue, pass twice through the meat grinder, add 1 liter of water to the mince so that the mass is viscous. Cut all the pork into slices 5-6 cm long and 10-15 mm thick and salt. We hold the meat for a day, pass the ground beef again through the meat grinder, mix thoroughly with pork, spices and stuff the lamb blues into the deaf ends, band with twine. Smoke sausage in a hot way at a smoke temperature of 110 ° С for 2-3 hours, and then cook for
1. 5 hours over a medium heat.