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Pork, cleaned of films and tendons, cut into small cubes, mix with salt and saltpetre, lay in a porcelain bowl and keep in a cool place for 1-2 days. Veal mince with a small sieve and keep in a cool place for 24 hours. Mix sliced pork with minced veal, add and fragrant ground black pepper, savory, crushed garlic and fill the guts.Cooked sausage to hang for a few hours in a well ventilated and cool room, later smoked in cold smoke for 2 days.
Cook on the grill over hot coals and serve with any garnish, if desired.
Sausage Roses (Romanian cuisine) Pork (not too fat) 1,250 g of veal meat 250 grams , saltpeter 1 g salt 25 g pepper 2 g , ground red pepper (sweet or hot, to taste) 2 g , fragrant pepper 5 grains, garlic 10 cloves, savory 5 g , pig intestine.
rinse pork intestines and throw them in cold water.
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