Домашняя колбаса. Ароматная и настоящая!

Pork chopped sausage from meat, salt and spices. Nothing extra! For 1 kg of meat - 15-20 g of salt. Any condiments to taste. ATTENTION! 1. We take sausage at a temperature below boiling! At 75-80 ° C about 2-4 hours. To boil, the water in which the sausage is brewed should not be reached by any means. If it is possible to use a thermometer with a probe - excellent! The temperature inside the sausage loaf should reach 68-70 ° C. After reaching this temperature, we immediately cool the sausage. 2.When preparing meat for grinding, during grinding and mixing and during the stuffing of sausages, do not allow the heating to be higher than 10-12 ° C! Those. We constantly cool it in the freezer or in the refrigerator. Read more about this here:    • Куриная  молочная колбаса. Дёшево и сердито!   All good sausages! ☺👍