Festive boiled smoked sausage

The casing is natural – beef bungs, pork or beef bladder. Cutting meat into cubes 2.5 – 3 cm. Pay special attention to the quality of the kneading and the absence of voids when stuffing. Black pepper is crushed coarsely. Ratafia is added gradually during the kneading process. Together with sumac, it will add a piquant sourness and cherry aroma. You can smoke the loaves after cooling, 1-2 sessions for 5-6 hours, preferably with apple or cherry chips.

COMPOSITION:
Pork neck – 50%
Beef rump – 50%
Nitrite salt – 10 g / kg
Coarse salt – 6 g / kg
Crushed black pepper – 2 g / kg
Sumac – 1.5 g / kg
Nutmeg – 0.5 g / kg
White mustard grain – 1 g / kg
Ratafia cherry – 10 g / kg