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In today's video we made a fermented product, the famous Gombasecká sausage. The production is not complicated at all, but it just takes time. The hardest part was to hold out for almost a month without cutting it! The result, as you will see in the video, was really worth it!!! Sit back and enjoy this part! Recipe according to the book Czechoslovak Meat Products. We used for 5 kg of finished product (including loss): 4000 g VL (lean trimmings from the leg) 3500 g VVb.k. (Pork fat trimmings from the side, shoulder, legs) 180 g praganda 30 g ml. pepper 1.5 g dr. cumin 120 g sweet paprika 2 g coriander 30 g dried garlic 11 g sugar pork small intestines, peeled Master Málek's website, come to the course: http://www.mistrmalek.cz If you would like a signed book Czechoslovak Meat Products, order at https://gastrovesely.cz/eshop/25_-pot... and write the dedication in the note, I will sign it myself! Equipment for the operation at: https://vybaveniprovozu.cz/ Supplies for butchers, packaging, bags, etc.: https://masostroje.cz/ Our school http://www.obchodniskola.cz You can find the book Czechoslovak Meat Products here: https://ossis.cz