Mettwurst ka Glass Ho latela Manor Style (Sejo sa Butcher)

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. Mohato: Khaola nama 'me u sila ka makhetlo a 2 ka selae se bohareng. U ka boela ua eketsa mafura a mafura 'me u nka 200gr tlase molala molemong oa bacon, e bonahalang ka mor'a moo ka ho ata. Litapole tse phehiloeng tse batang, eiee (tse sa phehoang) le konofolo (tse sa phehoang) le tsona li feta har'a phiri.

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.

Tlatsa hlama ea nama e nkiloeng ka likhalase. Tlatsa likhalase feela ka 3/4 'me u boloke rim e hloekile. Koala sekwahelo ka twist tima. Ho bela fatshe. Ho 'na, combi steamer e etsa joalo. Ka 100 ° C bakeng sa lihora tse 2 ka mouoane lenaneong la othomathike.

Bophelo ba sethala ke halofo ea selemo. Sena se ka fetisetsoa ho selemo haeba mokhoa oa ho belisa o phetoa ka mor'a matsatsi a 3 kapa a 4. Sena se ka bolaea likokoana-hloko tse hlahisang likokoana-hloko (Clostridium botulinum) tse ka fumanoang nama. Botulism ke mofuta o sa tloaelehang haholo empa hape o kotsi haholo oa chefo ea lijo!