Catalan sausages - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Catalan sausages. Meats, Hot
Ingredients
- Lean pork 0.75 kg
- Pork dewlap 0.25 kg
- Pork tripe 0.05 ud
- Fresh sausage mix 0.02 kg
- Water 0.1 l
- Table salt 13.0 g
- Ground black pepper 3.0 g
- Ground nutmeg 2.0 g
- Garlic powder 2.0 g
- Perejil seco 0.002 kg
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