Combine all ingredients forming a dough in a large container, cover with plastic and let stand for 24 hours in the refrigerator.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make |
| 1¼ kilograms of beef, ground 1 kilogram of pork post, with quite fat, ground ½ kilogram of bacon, ground 2 tablespoons of oregano, powder 2 tablespoons of thyme dessert, powder 1 tablespoon Comino powder soup ½ tablespoon black pepper, powder ½ cup apple vinegar or white 1 tablespoon of Achiote 1 Red Chile Unit, finely chopped ½ Medium onion unit, finely minced 2 garlic cloves, finely chopped ½ bunch of Italian parsley, finely chopped 1 pinch of salt to taste 1 pinch of seasoning 1 pinch of condiments |
Ingredients to make
2. The synthetic gut where the dough is embedded, can be acquired in any Italian, German carnage or an order can also be placed in the super markets.
3. for sausage.
4. If you do not have a special machine for sausages, you can use a large funnel or cut your mouth â€of a plastic bottle.
5. Make a long sausage, to which it later separate in portions of 2pulgated, which attempts with dried eloote tusa (wet).
6. You can save the sausages for two days in the refrigerator.
7. As they have no preservative, they must eat fresh.
