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Episode 630 - Rączka cooks for St. Barbara's Day! Incidentally, something for home meat lovers. It turns out that you can make sausage without smoking, using the oven! So there will be miner's sausage and miner's roast. There will also be no shortage of good pork knuckle. Ingredients below: Miner's sausage from the oven proportions for 1 kg of meat pork neck - 1 kg curing salt - 18 g cold water - 50 ml pork intestines for miner's sausage miner's sausage spice - 10 g St. Barbara's Day pork knuckle pork knuckle - 4 kg brine for smoked meats - 1 pack (172 g) water - 3 l maggi - 3 g glaze: marinade for pork knuckles 140 g oil - 220 ml