- Veal fillet - 1,5 Kilogram (rinse and dry)
- Pork fat - 1,5 Kilogram (rubbed with garlic and salt)
- Salt - 3 items. spoons
- Pepper - 1 Pinch
- Vodka - 50 Grams (ideally cognac)
- Sugar - 2 Art. spoons
Grease the lard with a mixture of salt and garlic, put in a container Meat and lard wash and dry with a cloth towel. Cut into slices no more than 1 cm thick, put in a bowl, salt 1 tbsp with a large salt slide, black pepper ground, "eyeball", 1 tbsp. l. sugar, 2 tbsp. l. vodka, mix everything, shift it into a container. Remove meat and fat in the refrigerator for a day. In a day, get meat, dry it very well with a paper towel, excess moisture will not allow the mincemeat to stick together. Meat pass through a meat grinder, through the largest grate. In total it will turn out so much: Thoroughly clean the remaining salt and garlic from the fat and dry with a napkin. Salo through a meat grinder is not missed, because this process is very poised mincemeat. Therefore, we cut the fat very finely. To make it more convenient, if the fat is slightly frozen, the cubes should not be more than 5x5 mm. Meat and lard put in a large container, add 2 tbsp. l. a large salt, 1 tbsp. l. sugar, 50 ml. of vodka. Stir without fanaticism, do not crumple strongly with your hands. Here's what: Take the rug for sushi. Vestel with gauze. Spoon out the resulting stuffing and form sausages. In total, 7 pieces will be produced. All this beauty on the glassed loggia, on a draft, and with a fan. A couple of days will wither. The result is this:
Servings: 6-7