Pork chopped sausage from meat, salt and spices. Nothing extra! For 1 kg of meat 1520 g of salt. Any condiments to taste. ATTENTION! 1. We take sausage at a temperature below boiling! At 7580 ° C about 24 hours. To boil, the water in which the sausage is brewed should not be reached by any means. If it is possible to use a thermometer with a probe excellent! The temperature inside the sausage loaf should reach 6870 ° C. After reaching this temperature, we immediately cool the sausage. 2.When preparing meat for grinding, during grinding and mixing and during the stuffing of sausages, do not allow the heating to be higher than 1012 ° C! Those. We constantly cool it in the freezer or in the refrigerator. Read more about this here:    • Куриная  молочная колбаса. Дёшево и с...   All good sausages! ☺