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) Class I pork with fat content up to 5% – 4.0 kg Class II A pork with a fat content of up to 20 […]

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 Class I pork – lean preferably from ham.                       – 2.5 kg Class II pork – high fat content […]