Сочные Мюнхенские белые колбаски, взрывающиеся вкусом при укусе. РОЗЫГРЫШ декабрь 2021г.

0:00 – Introduction. 1:16 – How to make juicy Munich white sausages. 1:58 – Key recipe features and ideal composition. 2:35 – New spice blend for the sausages and its ingredients. 3:32 – Choosing the best blender‑butcher for sausage preparation. 4:24 – Preparing the meat mixture. 4:35 – Selecting the casing. 5:18 – Total preparation time. 6:05 – Mixing all ingredients in the recommended order. 6:57 – Stuffing the casing. 7:17 – Thermal processing: two methods. 7:28 – First method: boiling in water at 70 °C. 7:47 – Second method: baking at 80 °C (70 °C inside). 8:11 – Adding lemon juice during boiling for classic flavor. 16:53 – Tasting. 18:00 – When to consume the sausages. 19:54 – Why the host advises against adding boiled pork rind to the mix. 20:42 – Cost of the sausages per kilogram. 21:27 – Three types of mustard, with upcoming recipe videos.