Mettwurst hauv iav Raws li Manor Style (tus neeg tua tsiaj noj)

I got the recipe from an old cookbook with recipes from manor farms. In the original, 25 kg of meat, bacon and potatoes were always processed. I took the liberty of reducing the portions a little. When it came to spices, the original was then stingy with information on ingredients and quantities. Apparently they knew what belonged in at the time. That’s why the seasoning mixture grew on my dung. I found the potatoes in it interesting. It’s easy to manufacture.

1. Kauj Ruam: Txiav cov nqaij thiab zom 2 zaug hauv nruab nrab daim. Koj tuaj yeem ua kom cov roj ntau ntxiv thiab noj 200gr qis caj dab hauv kev pom zoo ntawm nqaij npuas kib, uas yog pom tom qab hauv kev nthuav dav. Cov qos yaj ywm boiled txias, dos (tsis siav) thiab qej (tsis siav) kuj mus dhau hma.

2. Step: season and taste. The spices refer to the total mass. Be careful with salt and pepper. Better to keep something back and season it. The sausage goes into the glass. No loss through cooking !. What’s inside stays inside. So add the spices and mix the mixture well. Season to taste and, if necessary, add seasoning.

Sau cov seasoned nqaij mov paj rau hauv iav. Sau cov iav tsuas yog 3/4 puv thiab ua kom lub ntug huv si. Kaw lub hau nrog twist tawm. Boiling. Rau kuv, combi steamer ua nws. Ntawm 100 ° C rau 2 teev nrog chav nyob hauv qhov kev pab cuam tsis siv neeg.

Lub neej txee yog ib nrab xyoo. Qhov no tuaj yeem txuas ntxiv mus rau ib xyoos yog tias cov txheej txheem boiling yog rov ua dua tom qab 3 lossis 4 hnub. Qhov no tuaj yeem tua cov kab mob uas tsim cov kab mob (Clostridium botulinum) uas tuaj yeem pom hauv cov nqaij. Botulism yog ib qho tsis tshua muaj heev tab sis kuj tseem ceeb heev ntawm cov zaub mov lom!