Preparation

Take young pork meat, season it with salt, pepper, paprika powder and a teaspoon of herring juice. Then chop salmon, carp fillet and trout with a round wood until the fish is squeezed. Add salt and grated onion. Take mushrooms and mince them well with meat in a sausage maker grinder. Then add ice, fat bacon and mix thoroughly with meat mixture and fish and shape a sausage. Leave the mixture for an hour. Place the mixture into the skin and tie with a thread. And the last step - you smoke your kolbasa (if you know a good smoker's place ;-) or simple bake it in the oven on low heat.

Ingredients

  • 4 lb pork meat
  • 1 lb salmon
  • 1 lb carp fillet
  • 1 lb trout fillet
  • 1 lb Russian marinated boletus
  • 1 lb crushed ice
  • 1 lb fat bacon
  • fish skin