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In today's video you will see the making of a simple pork sausage, including deboning the pork shoulder. Today I will have ten handy helpers again, so the work will go smoothly! If you want to be among them, check out the link under the recipe. Sit back and enjoy this part. Recipe: 3000 g pork shoulder 2000 g pork belly 500 ml water 100 g salt / paprika - it's up to you 20 g sweet paprika 8 g hot paprika 14 g ground pepper 1 head of garlic 5 g cumin Pork small intestines 32/34 If you would like to experience this course too, you have the opportunity! It is a short distance from Prague in Vladek. You can order the course at the link below: https://www.grilykrby.cz/products/kur... Master Málek's page, come to the course on cutting up a pork half and take it home cut up: http://www.mistrmalek.cz If you would like a signed book Czechoslovak Meat Products, order it 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 and other literature here: https://ossis.cz