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Farmer Cervelat:
[dry sausage] |
Beef. chopped medium fine, and pork. cut into l/2-in.
pieces, is mixed with curing ingredients and spices. and held for 2
or 3 days. It is then stuffed into beef middles which measure 2-
2-1/4 in. in diameter. and 19 in. in length, lightly seasoned,
without garlic.. The sausage is smoked for 60-84 hours, and dried
from 25-60 days.
Ingredients: Beef.
pork.
Seasonings: Mustard.
pepper. salt. sugar. |
                                                   
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