sausage

COUNTRY SAUSAGE

For sausages it is best to use pork from fattening pigs weighing over 130 kg. The meat should be cooled down for 48 hours. Raw materials: (For 10 kg of sausage) Additions: 1. natural pepper – 0.04 kg Preparation: Uncured raw materials should be prepared as follows: Class I meat and minced in a wolf […]

SAUSAGE POLISH WHITE

For sausages it is best to use pork from fattening pigs weighing over 130 kg.  The meat should be cooled down for 48 hours. Raw materials:  ( – for 10 kg of sausage ) – non-labelled meat Additives: / per 10 kg of meat Reduce proportionally with less meat. Method of preparation: Non-curing meat should […]