Preparation For 10 kg of ground meatPlace contents of sachet plus 200gr salt on a plate. Mix well. Add 6-7 glasses of wine and stir: then leave to stand for 12 hours. For cabbage sausages, replace wine with 20gr coriander seeds. This special, time-honored formula has been tried and tested. Maximum success guaranteed. Preparation For 10 kg of ground meat...
By using our site, you agree to our use of cookies for enhanced browsing (see in detail).