The husband bought a pig cherry and some minced meat at the market. I've never eaten such a dish!

Every tourist who has ever been to Germany, certainly tried the famous bavarian. This amazing snack for beer drives even ardent opponents of alcohol crazy. The most delicious are considered vaiswurst - white sausages.





Bavarian sausages Prepare them from a mixture of calf and pork mince, which is seasoned with fragrant herbs and tamped into a natural shell (pork wool). Note that after cooking, it is not customary to eat sausages with a shell, before using it, it is carefully removed. Try to cook with our recipe, you will be pleasantly surprised!





The ingredients

• 600g veal
• 300g pork
• 400g pork fat
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed cardamom
• 300g of ice
• 1/2 tsp dried lemon peel
• 50g parsley
• 100g pork skin
• 100g onions
• pigworm

Preparation

1. Boil pork skin and onions, then pass everything through the meat grinder or shredder in the combine.
   
   
   
2. Pass the meat (veal and pork) through the grinder along with 150 grams of ice.
   
   
   
3. Separately grind the lard.
   
   
   
4. Mix in a deep bowl of lard, mince, parsley, peel, spices and the remaining half of the ice.
   
   
   
5. Fill the pork cherry with mince.
   
   
   
6. Cook sausages in hot, but not boiling water for 15-20 minutes. Then cool the sausage in cold water. You can also fry sausages on the grill, previously lubricating them with ajika.
   
   
   

Bon appetit! Don’t forget to share this recipe with your friends.