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. Step: Cut the meat and grind 2 times through the middle slice. You can also increase the fat content and take 200gr less neck in favor of the bacon, which is noticeable afterwards in the spreadability. The boiled cold potatoes, onions (uncooked) and garlic (uncooked) also go through the wolf.

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.

Fill the seasoned meat dough into glasses. Fill the glasses only 3/4 full and keep the rim clean. Close the lid with the twist off. Boiling down. For me, the combi steamer does it. At 100 ° C for 2 hours with steam in the automatic program.

The shelf life is half a year. This can be extended to a year if the boiling process is repeated after 3 or 4 days. This can kill spore-forming bacteria (Clostridium botulinum) that may be found in meat. Botulism is a very rare but also very dangerous form of food poisoning!