Boiled ham sausage

Casing collagen 80 mm, beef bungs, cutting meat into cubes 2.5 – 3 cm. Pay special attention to the quality of kneading and the absence of voids during filling. Fenugreek and nutmeg are ground into powder. Black pepper is crushed coarsely – together with mustard grains, it will well complement the natural taste of meat and the cut will be more beautiful.

COMPOSITION:
Pork leg – 70%
Brisket – 30%
Nitrite salt – 10 g / kg
Coarse salt – 6 g / kg
Crushed black pepper – 2 g / kg
Fenugreek – 0.5 g / kg
Nutmeg – 0.5 g / kg
White mustard grain – 1 g / kg
Juniper extract – 0.5 g / kg