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Shoulder meat, brisket - 3kg 400g Lard - 600g Salt - 20g per 1 kg of meat (10 nitrite, 10 table) Garlic - 3g per 1 kg of meat = 12g Coriander - 3g per 1 kg of meat = 12g Ground black pepper - 3g per 1 kg of meat = 12g Cognac - 100g Water - depends on the dryness of the meat Natural intestines or collagen packaging for sausage. We sincerely thank you for your like, if you like it, subscribe to the channel and get positive - regularly.