Jacobasnik. Sausage of meat. Tasty hobby

Time does not stand still. For two years that have passed since the first book of the first book “Sausage”, my views have changed. Some, previously seemed interesting, sausages have lost their attractiveness. But there were new directions for the flight of fantasy!
This publication includes recipes for sausages from offal - underestimated and rarely used by sausages of raw materials. On the shelves of meat stores are a heart, a liver, tongues - only these offal are well known to the townspeople and are in demand from them. The scar, kidneys, brains, light, udder, properly prepared and prepared, are sometimes a discovery for people far from rural life. The offal allows you to create unusual texture, very tasty, with a beautiful pattern of potions, pouring, pat.
Available and convenient raw materials - poultry meat. It serves as an excellent basis for sausages and sausages, allowing you to play with taste due to the addition of various mixtures of spices. A pale pink minced meat is an excellent background for creating unusual drawings on the cut.
Of course, I did not deprive the pork and beef products with attention.
My credo can be expressed with the words: “I draw meat!”. Make the original sausage, which is distinguished on the counter among the usual ones - this task carries me. The appearance of the sausage product, the drawing in the section should cling to the eye of the buyer. Then there comes the turn of the consistency and taste, a successful combination of textures and spices.
This is a game with a consumer in which there are no losers. At my disposal, a huge number of combinations of three main ingredients of craft sausage: meat, fat, spices. The one to whom this arsenal seems poor is mistaken. Knowledge of technology, gained experience and a little imagination allow you to create new and new recipes!