Pork natural sausage shell in salt 36/38 10 m for cooking homemade ham meat |

Pork natural sausage shell in salt 36/38 10 m for cooking homemade ham meat |

Pig shell in salt, 36/38, 10 m. Ten meters of natural pork shell (in salt), which is placed 5-7 kg of homemade sausage. Preparation: open the package and get the required amount of shell. Per 1 kg sausage minced need 1,6-2 M shell. The excess shell is put back in the package. The package is tightly closed and stored in the refrigerator. Rinse the shell from the salt under running water room temperature. Place the shell in a container with water for 1-2 hours. Fill the shell with sausage minced. Unused washed shell carefully wrap in salt and put in the package. Store in the refrigerator. Shelf life and storage conditions: 12 months at temperatures from 0 to 10 ° C. The opening of the package does not affect the shelf life. Recipe for making homemade sausages using this shell: Ingredients: 1 kg of pork, 150g of fresh spying, 2 m of sausage shell, 100 ml 0,5 h. L. Majoran, ground pepper and salt (to taste). Pork and spick finely cut or pass through a meat grinder. Add sliced onion, crushed garlic, meat broth or water, mayoran, salt, pepper. It's all good to mix. Prepared mass to fill the sausage shell. Filling the shell with minced meat, form sausages by twisting the stuffed shell every 15-20 cm. Ends of sausage dressing cotton twine. Cook sausage in salted water 10-15 min. Then fry them in fat or in vegetable oil in the oven. The instructions for preparing the shell and one of the recipes of preparation are on the package.

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