The traditional smoked sausage consists of lean pork and chaps. In the past, only white pepper and mace were used for seasoning. † The meat is coarsely or finely ground and, after mixing with the spices and salt, stuffed into small pig casings. The weight of the sausages is approximately 220 to 2350 grams. The sausages are smoked hot and sold as fresh as possible. These sausages can then be sold in vacuum packaging. When preparing smoked sausages, it is important that they are heated slowly and not too hot (maximum 68°C for 10 minutes).
Pork, fat, herbs and spices.
Color salt, stabilizers E450 and E452, dried glucose syrup, antioxidant E300, flavor enhancer E621, anti-caking agent E470a, spice extract, sunflower oil. Spices (pepper, coriander, ginger, nutmeg, mace, cardamom(, dried glucose syrup, stabilizers E450 and E452, flavor enhancer E621, antioxidant, E300, yeast extract, wood vinegar.
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