Ungru Sausages
Appetizers • Estonian
Description
Ungru Sausages
Ingredients
- Veal Mince 20 lbs
- Pork Blood 5 lbs
- Spices to taste
- Onion 0 lbs
- Garlic 5 oz
- Paprika 3 tablespoons
- Champagne Vinegar 0 fl oz
- Ground Black Pepper 2 tablespoons
- Red Long Chili Peppers 3 tablespoons
- Chopped Sage Leaves 0 oz
- Chopped Sage Leaves 0 oz
- Salt 0 oz
- Lamb Casings to taste
Step-by-Step Guide
Step 1
For the spice mixture, combine all ingredients and simmer for about 20 minutes, then cool to 40°F.
Step 2
Prepare the sausages: grind the pork in a meat grinder, mix with the prepared minced meat, vinegar, and spices, then form sausages (about 200–250 g each) — stuff the casings using a special attachment on the meat grinder.
Step 3
Leave the prepared sausages in the refrigerator to mature for 1–2 days.
Step 4
After that, they can be fried or cooked in the oven.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!