Nice to see your home made product. Your sausage visually looked to have very little fat content which can make a dry sausage when pork is used. How long were they hung for and were they smoked (cured) or just air dried... Also may I ask what spices and herbs did you use and did you include the blood?.
Thanks for posting and goodluck with your family traditions.
Hello,
Nice to see your home made product. Your sausage visually looked to have very little fat content which can make a dry sausage when pork is used. How long were they hung for and were they smoked (cured) or just air dried... Also may I ask what spices and herbs did you use and did you include the blood?.
Thanks for posting and goodluck with your family traditions.
oldranker 1 year ago
Comment removed
maxm82a1 2 years ago
please tell which spices you put in the sausage?
kattebelletje 3 years ago