rosette de lyon

All the techniques and tips for making the biggest sausages. Complete recipe: 2.400 kg lean pork (ham tip, ham) 0.600 kg back fat. 75 g salt (25 g/kg) 7.5 g pepper (2.5 g/kg) 6 g garlic powder (2 kg/kg) 5 g 4 spices (1.6 kg/kg) 9 g sugar (3 g/kg) 9 g peppercorns (3 g/kg) 1 g nutmeg (1 g/kg) 900 ml red wine. 55/60 g pork casings