- 1/2 kg pork, lean and fat combined
- 1 tbsp Salt Muslin cloth Grind to paste
- 6 red chilies
- 5 garlic cloves
- 1/2 ” ginger
- 1/2 teaspoon turmeric powder
- 1/2 cup cumin seed
- 3 peppers
- 3 cloves
- 1 cinnamon stick
- 1 green cardamom
How to make chicken sausagemeat
- To remove excess water, first cut the meat into small pieces. The next day, open the meat and add salt.
- Once again, put a weight on it and let it rest for 1 day. The next day, apply the spice paste to the meat and place it in a dry sterile container.
- rest in the refrigerator for three days. Mix it with a dry spoon every day.