Recipe > Polish mettwurst

Refrigerate the meat well and grind on a 3 mm disc;

Mix all ingredients and mix until homogenized;

Place in 28mm pork casing;

Hang and leave for 24 hours in a cool, airy place;

Cold smoke for 3 days;

It can be consumed immediately as a pâté, fried in oil, left to dry over time or refrigerated until it turns into salami.