Kiełbasa cebulowa kontrowersyjny przepis

Sausage made of ham and bacon. Meat covered with onions. Cured for 24 hours. Ingredients: Bacon 1 kg Ham 2 kg Onions 2 pcs. Curing salt 17 g per 1 kg Spices for 1 kg of filling: Hammered pepper 3 g Herbal pepper 1 g Nutmeg 1 g Dried chives 1 g Fresh garlic 3 g Mustard seeds 2 g soaked in whiskey Water 300 ml After the curing process, I discarded the onion, ground all the meat using a 7 mm mesh. I added spices and water. The meat was stuffed into 26-28 casings. Smoked with warm smoke at a temperature of 40 to 65 degrees Celsius for about 4 hours, then baked to 68 degrees Celsius in the center.