Ham sausage with tongue

Collagen sheath 80 mm, beef bungs. Boil the beef tongue until half cooked, peel. Cutting meat into cubes 2.5 – 3 cm, tongue 1.5-2 cm. Pay special attention to the quality of kneading and the absence of voids when packing.

COMPOSITION:
Pork leg – 50%
Brisket – 30%
Beef tongue – 20%
Nitrite salt – 10 g / kg
Rock salt – 6 g / kg
Crushed black pepper – 2 g / kg
Fennel – 0.5 g / kg
Nutmeg – 0.5 g / kg
White mustard grain – 1 g / kg
“Forest Song” extract – 0.5 g / kg