Pate Popular
The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008.
Ingredients
- pork I, II and III grade 550 g
- pork skins and pork feet meat 100 g
- liver, pork or veal 100 g
- fat trimmings 250 g
- salt 12 g 2 tsp
- pepper 1 g 0.5 tsp
- allspice 0.3 g 1/4 tsp
- marjoram 0.2 g
- bay leaf, crushed 1/2 leaf 1/2 leaf
- onion 20 g 1/2 small onion
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