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Black Sausage in Glass

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Black Sausage in Glass

The perfect black sausage in glass recipe with a picture and simple step-by-step instructions.

  • 1,5 Kg Pork head cured
  • 1 Kg Knuckle of pork cured, boneless
  • 1,5 Kg Rinds
  • Meatsoup
  • Salt
  • 2 g Pepper
  • 2 g Caraway seeds, whole
  • 1 g Marjoram
  1. Cook the pork knuckle and head meat and cut into cubes. Cook the rinds until soft and grind through the 2-disc slice.
  2. Mix the meat stock, rinds, meat and spices together and immediately pour into glasses and close tightly. Then boil down at 100 degrees for about 100 minutes. Let the glasses cool in the air.
  3. In the pictures shown here, I used a total of 1.4 kg of meat
Dinner
European
black sausage in glass

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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