Mettwurst in Glass Secundum Manerium Style (prandium carnificis)

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. Gradus: Seca carnes et tere 2 times per medium segmentum. Etiam pingue contentum augere potes et colli 200 gr minus pro lardo sumito, quod postea in expansione conspicitur. Coctum frigus potatoes, cepe (uncoctum) et allium (uncoctum) etiam per lupum.

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.

Imple farinam in vitrum conditum. Replete specula tantum 3/4 plena et custodi limbum mundum. Operculum claudere cum detorquere off. Fervens. Nam me combi steamer facit. In 100° C pro 2 horis vapore in programmate automatico.

Pluteae vita dimidium annum est. Id prorogari potest ad annum, si repetitur processus decoctionis post 3 vel 4 dies. Hoc interficere potest bacteria glostridium botulinum, quod in carne inveniri potest. Botulismus rarissima est sed etiam periculosissima forma cibi veneficii!