TECHNOLOGY AND RECIPES FOR PRODUCING SAUSAGE AT HOME

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Volume: 27 p. Archive size: 59,5 kb.

Contents:

TECHNOLOGY cooking sausages

Cooked sausages

Frankfurters and wieners

Stuffed sausages

Varenokopchenye and smoked sausages

Smoked sausage

Liverwurst

Black pudding

Sudzhuk

Headcheeses

Maturation meat

Signs purity meat

Storing fresh meat

Freeze

Salting

Salting with dry salt

Salting in brine or wet Ambassador

Mixed salting

Cooking corned beef

Cooking sausages

Preparation intestines

Preparation of sausage meat

Ingredients for minced

Cooking sausages

Sort meat

Preparation intestines

Preparation of sausage meat

Heat treatment of sausage

Preparation amateur sausage

Preparation of chopped ham and sausages

Cooking sausages varenokopchenoy

Preparation of smoked sausages

Preparation of raw sausages

Preparation of blood sausage

Cooking liverwurst

Cooking fried homemade sausages

Preparation Brawn

Recipes cooking sausages

Dining beef kolbasa1

Pork sausage premium

Liverwurst

Black pudding

Sausage rural

Sudzhuk

Sausage "South"

Grey Brawn

TECHNOLOGY cooking sausages 2

We make sausage yourself!

Meat

Fattening and slaughter of pork

Salting meat

Smoking

Cooking sausages

Delicatessen shop

Smoked sausages

Cooked sausages

Sausages frying

Black pudding

Liverwurst

Frankfurters