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Homemade classic sausage. In the small spaces resulting from the proportion of meats with different grind thicknesses, visible amounts of jelly formed, but it actually penetrates the entire structure of the sausage. It gives it a flavor and creates a slightly interesting texture of the sausage, and sometimes it appears in larger clusters.
The sausage does not lose its classic appearance and consistency. You can cut it into slices and chew it by hand. The presence of jelly - the visible one and the more hidden one - enhances its taste and is a bit surprising at first. As you cut more slices, from time to time you come across an area where there is more of this jelly. Properly selected spices give it its final taste.