Starters & Salads
Hynek's Homemade Sausages
I have refined these homemade sausages over several years to near perfection. The recipe starts with 10 kg of meat and yields about 7.5-8 kg of sausages after smoking.
Method
01.
Cut the pork into slices separately and the beef separately. Salt them and leave to rest for 3 days at 5-7 °C.…
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