Chipolata persillée
Posted: Mon Sep 03, 2012 12:13 pmA visitor from France (works in a charcuterie) suggested this recipe for our shop, and it has been very popular this summer.
10 kg minced pork shoulder
180 g salt
16 g ground black pepper
6 g garlic powder
400 g finely minced onion (some may choose to run through the grinder with the meat)
100 g fresh chopped curly parsley
250 g water
250 g white wine
Mix well to achieve binding. Stuff in lamb casings and link as desired.
Enjoy!
10 kg minced pork shoulder
180 g salt
16 g ground black pepper
6 g garlic powder
400 g finely minced onion (some may choose to run through the grinder with the meat)
100 g fresh chopped curly parsley
250 g water
250 g white wine
Mix well to achieve binding. Stuff in lamb casings and link as desired.
Enjoy!