Slovak sausage.

Semi-fat pork (butt, shoulder)1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Garlic7.0 g2 cloves
Water90 ml6 Tbsp
  1. Grind angular and semi-fat pork with 3/8” (10 mm) plate.
  2. Grind pork trimmings affluent in affiliation tissue with 1/8” (3 mm) plate.
  3. Mix all arena meat with salt, spices and baptize until sticky.
  4. Stuff into 36 mm hog casings.
  5. Refrigerate or benumb for after use.
  6. Cook afore confined by pan-frying, assay or baking in water.

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