Monday, December 29, 2014

Home Breakfast and lunch snacks, Forret and tapas Sandwich and topping salads and accessories Soups


Home Breakfast and lunch snacks, Forret and tapas Sandwich and topping salads and accessories Soups - Porridge Pasta and noodles Main course with chicken / duck / turkey Main course of beef / veal or venison Entree with pork and lamb / sheep Entree with fish / shellfish Entree with chopped meat / bacon Pizza - Burger - Sausage Casserole and mattærter gastroeconomy Dressing - Sauces - Dip - Marinade Bread - Rolls - Crispbread Drink Cake - Biscuits - Sweet buns Ice - Dessert - SWEETS Diverse and leftovers
That said, as promised, here is the recipe we use the sausage stuffer. These sausage gastroeconomy horns are correct right fat in it, so they fit best to eat when they are fresh, but they can so so clearly eaten later;) For 24 pieces you need: 50g yeast 1 cup water 2 dl sour cream 400+ 25g flour 1 teaspoon salt 100g butter 1 egg 8 large sausages, or 12 less Mustard Possible ketchup Stir the yeast in a little lukewarm water. Add sour cream and stir it in well. Have minimum 400 g of flour into a bowl, and crumble SMORR ggodt into. Add salt, mix it in, and then you add yeast water. Have the egg and mix well together. Add a little more flour if you found the dough needs a little more, it should be a good and workable dough. Cover with film and let rise for 30 minutes. When the dough has risen, divide it into three.
Trine :) Girl from Norway who lives in Aarhus and is a little too fond of food;) View all my profile
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