Take 2-3 tablespoons of this fine spice mixture per kilo of meat. Prepare your minced or minced patties, as you like. Let the meat rest for 2-3 hours before frying so that the spices can develop better.
Ingredients: onion, garlic, sea salt (15%), mustard, bell pepper, pepper, marjoram, allspice, chilli, caraway, parsley
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