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Home lukanka - II type
Rating: 8
Difficulty: Average
  • Add to shopping list2 kg pork
  • Add to shopping list1 kg veal
  • Add to shopping list500 g salo
  • Add to shopping list1/2 cup rum
  • Add to shopping list3 tbsp pepper
  • Add to shopping list2 tbsp cumin
  • Add to shopping list2 tbsp allspice
  • Add to shopping list2 tbsp sugar
  • Add to shopping list1/4 cup red wine
  • Add to shopping list4 tbsp salt
Preparation method
The meat is ground two times, salo and cut into cubes. Kneading very well with rum, wine and salt. The mixture was allowed 24 hours then placed all spices. The mixture was kneaded again. Filled into the intestine. Where there is air puncture with a needle. First 2-3 days, sausage flatten slightly onto them gently rolling bottle and allowed to dry in a well ventilated.
Published by by penelope72 on 25 March 2008
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