The pork head meat for the fry liver sausage is cooked and reduced in size. Then the semi-cooked liver and the pre-cooked bacon cubes are added. The various ingredients are mixed with spices such as pepper, nutmeg, cloves, vanilla sugar, cardamom, salt and stock. The whole mass is mixed with buckwheat flour. The dough is stuffed in a paper casing and cooked at a temperature of 80 to 90°C. After cooling, the sausage is sliced and fried.
Old-fashioned tasty. 0.5 kilo
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