MIX SPICES FOR WHITE SAUSAGE - EASTERN SPICES SELECTION - RUCA - 90GR

MIXTURE OF SPICES FOR WHITE SAUSAGE, BUTIFARRA, ETC. ... CHACINERO DRESSING, FOR THE HOME ELABORATION OF SAUSAGES.

INSTRUCTIONS FOR USE FOR FRESCA:

Chop the meats in a 6-millimeter plate. Add a case for every 3 kilos of dough, along with three cloves of garlic, a little white wine, parsley and two glasses of cold water. Knead everything well and stuff into the lamb casing. Consume quickly.

INSTRUCTIONS FOR USE FOR COOKING:

Head meat, tongue, heart, mask, bacon rind, etc. are used. Everything is cooked until the bones come off and everything is chopped into a 6 to 8 millimeter plate. Add a case for every 3 kilos of dough, a little white wine and parsley. Knead well and packute in pork casing, tying the pieces in a horseshoe. Cook the pieces for 15 minutes, preventing the cooking water from boiling.

INSTRUCTIONS FOR USE FOR BUTIFARRA:

Three parts of lean meat and one of bacon are chopped into a 8 to 15 millimeter plate. Add one case for every three kilos of dough. It is kneaded well and stuffed into pork casing. Cook the pieces for an hour, preventing the cooking water from boiling.

NOTE:

In these cooked products, it is important that, when tying, about two centimeters of empty casing remain at each end, without mass and without air; to prevent them from bursting when cooked. And when you take them out, cool quickly, putting them in cold water.