Homemade pork sausage and lard
Composition / ingredients
20
servings:
Cooking method
1. My pork, cut as small as possible. Fat is also crushed with a knife.
2. Peel the garlic, crush it in a mortar together with cloves.
3. In a large bowl, combine pork, lard, garlic with cloves, pour salt, add saltpeter and ground black pepper, pour water, mix all the ingredients thoroughly.
4. Cover the bowl with a towel, leave the resulting mass for a day, then fill the intestines with it.
5. Every 20 cm we tie up the stuffed intestines, hang them to dry in a ventilated room for a couple of days.
Sausage can be smoked and fried before serving.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Garlic - 143 kcal/100g
- Carnation - 323 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Saltpeter - 0 kcal/100g
- Pork intestines - 602 kcal/100g
