{"id":4016,"date":"2026-07-28T19:15:23","date_gmt":"2026-07-28T19:15:23","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/turopoljska-cesnjovka\/"},"modified":"2026-07-28T19:15:23","modified_gmt":"2026-07-28T19:15:23","slug":"turopoljska-cesnjovka","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/turopoljska-cesnjovka\/","title":{"rendered":"Turopoljska \u010de\u0161njovka"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.1 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage{\n  --tsh-page:#f8f5ef;--tsh-paper:#fff;--tsh-warm:#fffdf9;--tsh-ink:#18201e;--tsh-copy:#46514e;\n  --tsh-muted:#68726f;--tsh-line:#e7dfd4;--tsh-line-strong:#d8cbb9;--tsh-gold:#a36b12;\n  --tsh-gold-deep:#6d4307;--tsh-sage:#176745;--tsh-blue:#285c9d;--tsh-rose:#994435;\n  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dt{font-size:13.2px;font-weight:800}\n#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-swap-list dd{color:var(--tsh-copy);font-size:13.2px;line-height:1.58}\n#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-faq-grid{margin-top:0}\n#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-faq{padding:0;background:#fff}\n#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-faq-top{display:grid;grid-template-columns:38px minmax(0,1fr) 30px;gap:11px;align-items:center;min-height:68px;padding:14px 15px;background:linear-gradient(135deg,#fbf7ef,#fff)}\n#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-faq-top::after{content:\"+\";display:grid;width:28px;height:28px;place-items:center;border:1px solid #ddcfbb;border-radius:9px;background:#fff;color:var(--tsh-gold-deep);font-size:18px}\n#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-faq[open] .tsh-faq-top::after{content:\"\u2212\";background:var(--tsh-night);color:#f4cb79}\n#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-faq-answer{border-top:1px solid var(--tsh-line)}\n#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-faq-answer p{padding:16px;color:var(--tsh-copy);font-size:13.5px;line-height:1.65}\n#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-nutrition{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;padding:1px;overflow:hidden;border:1px solid var(--tsh-line);border-radius:15px;background:var(--tsh-line)}\n#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage 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.tsh-nutrition{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-plan-grid{grid-template-columns:1fr}\n  #recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-swap-list>div{grid-template-columns:1fr;gap:4px}\n}\n@media (prefers-reduced-motion:reduce){\n  #recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage *,#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage *::before,#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important}\n}\n@media (forced-colors:active){\n  #recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-card,#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-masthead,#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-close,#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}\n}\n@media print{\n  #recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage{width:100%;max-width:none;margin:0;color:#000;font-size:10.5pt}\n  #recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-quick-nav,#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-hero{display:none!important}\n  #recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-card,#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-masthead,#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none}\n  #recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-title-wrap,#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-card-head,#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-close{background:#fff!important;color:#000!important}\n  #recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-title-accent,#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-close-kicker,#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-close-quote,#recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage .tsh-close-copy{color:#000!important}\n  #recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n}\n<\/style>\n<section id=\"recipe-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\" aria-describedby=\"recipe-summary-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n  <header class=\"tsh-masthead\">\n    <div class=\"tsh-title-wrap\">\n      <p class=\"tsh-main-kicker\">Grana rustica \u00b7 aglio misurato<\/p>\n      <h2 class=\"tsh-title\" id=\"recipe-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n        <span class=\"tsh-title-main\"><b>Turopoljska \u010de\u0161njovka<\/b> con aglio e pepe,<\/span>\n        <span class=\"tsh-title-accent\">insaccata fresca e affumicata a caldo fino a 71 \u00b0C<\/span>\n      <\/h2>\n      <p class=\"tsh-lead\" id=\"recipe-summary-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Salsiccia di maiale ispirata alla \u010de\u0161njovka di Turopolje, con aglio estratto in acqua, pepe e una grana visibile; questa versione domestica viene affumicata a caldo e cotta a 71 \u00b0C, quindi resta un prodotto refrigerato e non un salume stabile a temperatura ambiente.<\/p>\n      <ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\">\n        <li>Salume cotto<\/li><li>Cucina croata<\/li><li>Affumicatura a caldo<\/li><li>Avanzata<\/li>\n      <\/ul>\n    <\/div>\n    <figure class=\"tsh-hero\">\n      <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Turopoljska-Cesnjovka-\u2014-Garlic-Rich-Smoked-Pork-Sausage-3.webp\" alt=\"Salsicce all\u2019aglio affumicate su piatto chiaro, una con il taglio visibile, accompagnate da pane e coltello su tavolo scuro\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>Il taglio evidenzia una grana rustica ben legata e piccoli cubi di grasso distribuiti senza cavit\u00e0.<\/figcaption>\n    <\/figure>\n    <dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Resa, tempi e stima energetica\"><div class=\"tsh-fact\"><dt>Resa<\/dt><dd>20 porzioni<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparazione<\/dt><dd>45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>2 ore<\/dd><\/div><div class=\"tsh-fact\"><dt>Riposo e asciugatura<\/dt><dd>9 ore<\/dd><\/div><div class=\"tsh-fact\"><dt>Tempo totale<\/dt><dd>11 ore 45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Per porzione<\/dt><dd>\u2248 520 kcal<\/dd><\/div><\/dl>\n  <\/header>\n  <nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida nella ricetta\"><a href=\"#panoramica-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Panoramica<\/a><a href=\"#piano-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Piano<\/a><a href=\"#ingredienti-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Ingredienti<\/a><a href=\"#preparazione-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Preparazione<\/a><a href=\"#controlli-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Controlli<\/a><a href=\"#servizio-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Servizio e conservazione<\/a><a href=\"#faq-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">FAQ<\/a><a href=\"#nutrizione-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Nutrizione<\/a><\/nav>\n  <section class=\"tsh-card tsh-anchor\" id=\"panoramica-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\" aria-labelledby=\"panoramica-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\">\n      <p class=\"tsh-kicker\">Salsiccia regionale, processo domestico sicuro<\/p>\n      <h3 id=\"panoramica-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Turopoljska \u010de\u0161njovka: ricetta con affumicatura a caldo<\/h3>\n      <p class=\"tsh-head-copy\">La formula privilegia una grana netta, l\u2019aroma dell\u2019acqua all\u2019aglio e una cottura completa; non riproduce una stagionatura professionale.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>La parola \u010de\u0161njovka indica una salsiccia in cui l\u2019aglio ha un ruolo evidente. Nell\u2019area di Turopolje e nella Croazia continentale esistono molte formulazioni familiari, con rapporti diversi tra carne magra, grasso, pepe e vino. La versione qui descritta \u00e8 pensata per una cucina domestica dotata di tritacarne, insaccatrice e affumicatore capace di mantenere una temperatura stabile. Viene trattata come <strong>salsiccia cotta e refrigerata<\/strong>, non come salume fermentato o stagionato da appendere in dispensa.<\/p><p>La sicurezza dipende dalla catena del freddo. Carne, grasso, coclea, coltello e ciotola devono restare molto freddi; una massa che supera circa 10 \u00b0C durante la lavorazione tende a separarsi e diventa pi\u00f9 difficile da gestire in modo igienico. Il sale e l\u2019acqua all\u2019aglio vengono distribuiti nella carne finch\u00e9 la miscela diventa appiccicosa: questa estrazione proteica lega acqua e grasso, cos\u00ec il taglio resta succoso e il ripieno non si sbriciola.<\/p><p>L\u2019aglio non viene lasciato in pezzi grossi. Gli spicchi pestati riposano in acqua fredda, poi il liquido filtrato entra nell\u2019impasto. Il risultato \u00e8 uniforme e meno acre, mentre il pepe nero d\u00e0 un calore asciutto. Una piccola quantit\u00e0 di vino bianco porta acidit\u00e0 e profumo, ma non conserva il prodotto. I budelli devono essere riempiti senza bolle e senza eccessiva pressione; un budello troppo teso si rompe quando la carne si espande con il calore.<\/p><\/div><div class=\"tsh-prose\"><p>Dopo l\u2019insacco, le salsicce riposano in frigorifero e vengono asciugate su una griglia. La superficie asciutta accetta il fumo in modo regolare. L\u2019affumicatore parte a temperatura moderata e sale gradualmente, evitando un riscaldamento brusco che scioglierebbe il grasso prima che la struttura sia fissata. Il fumo deve essere sottile e pulito; un fumo denso, bianco e acre deposita sapori amari e non rende la preparazione pi\u00f9 sicura.<\/p><p>La cottura termina quando il centro della salsiccia raggiunge almeno 71 \u00b0C. Un raffreddamento rapido in acqua fredda arresta la cottura e limita la perdita di grasso, poi le salsicce vengono asciugate e refrigerate. Possono essere servite calde, rosolate brevemente in padella, oppure affettate dopo completo raffreddamento. La durata \u00e8 volutamente corta: quattro giorni in frigorifero, oppure congelamento. Qualsiasi odore anomalo, superficie viscida o confezione gonfia richiede lo scarto.<\/p><\/div><\/div>\n      <div class=\"tsh-callout\" role=\"note\">Questa ricetta non prevede fermentazione n\u00e9 lunga stagionatura. Le salsicce restano deperibili anche dopo l\u2019affumicatura e devono essere sempre mantenute fredde.<\/div><div class=\"tsh-key-grid\" aria-label=\"Punti decisivi per la riuscita\">\n        <section class=\"tsh-key\">\n          <div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Carne sotto 10 \u00b0C<\/h4><\/div>\n          <p>Il freddo protegge l\u2019emulsione, limita la proliferazione microbica durante la lavorazione e produce un taglio pi\u00f9 netto.<\/p>\n        <\/section><section class=\"tsh-key\">\n          <div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Superficie asciutta prima del fumo<\/h4><\/div>\n          <p>Un\u2019ora su griglia forma una pellicola sottile che trattiene il fumo senza chiazze bagnate.<\/p>\n        <\/section><section class=\"tsh-key\">\n          <div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Centro a 71 \u00b0C<\/h4><\/div>\n          <p>La temperatura interna, non il colore esterno, definisce la fine della cottura della salsiccia di maiale.<\/p>\n        <\/section>\n      <\/div><section class=\"tsh-plan tsh-anchor\" id=\"piano-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\" aria-labelledby=\"piano-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n        <div class=\"tsh-plan-head\">\n          <p class=\"tsh-plan-kicker\">Programmazione pratica<\/p>\n          <h4 id=\"piano-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Lavoro distribuito in due giorni<\/h4>\n        <\/div>\n        <ol class=\"tsh-plan-grid\">\n          <li class=\"tsh-plan-item\">\n            <span class=\"tsh-plan-when\">La sera prima<\/span>\n            <strong>Raffreddare carne e attrezzatura<\/strong>\n            <p>Tagliare i cubi, sistemare gli utensili al freddo e preparare l\u2019acqua all\u2019aglio.<\/p>\n          <\/li><li class=\"tsh-plan-item\">\n            <span class=\"tsh-plan-when\">Al mattino<\/span>\n            <strong>Macinare, condire e insaccare<\/strong>\n            <p>La massa resta fredda e pu\u00f2 riposare in frigorifero prima dell\u2019asciugatura.<\/p>\n          <\/li><li class=\"tsh-plan-item\">\n            <span class=\"tsh-plan-when\">1 ora prima del fumo<\/span>\n            <strong>Asciugare le salsicce su griglia<\/strong>\n            <p>La superficie perde l\u2019umidit\u00e0 visibile e riceve il fumo in modo uniforme.<\/p>\n          <\/li><li class=\"tsh-plan-item\">\n            <span class=\"tsh-plan-when\">Dopo la cottura<\/span>\n            <strong>Raffreddare e refrigerare subito<\/strong>\n            <p>Il rapido passaggio al freddo limita la cottura residua e protegge la consistenza.<\/p>\n          <\/li>\n        <\/ol>\n      <\/section>\n    <\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"ingredienti-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\" aria-labelledby=\"ingredienti-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\">\n      <p class=\"tsh-kicker\">Una sola massa da insaccare<\/p>\n      <h3 id=\"ingredienti-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Ingredienti per circa 3 kg di salsiccia<\/h3>\n      <p class=\"tsh-head-copy\">Il rapporto 80:20 tra carne e grasso mantiene succosit\u00e0 e una grana visibile senza rendere il ripieno molle.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"gruppo-1-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n          <h4 id=\"gruppo-1-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Per la \u010de\u0161njovka<\/h4>\n          <ul><li><span class=\"tsh-amount\">2,4 kg<\/span><span>spalla di maiale disossata, molto fredda, a cubi<\/span><\/li><li><span class=\"tsh-amount\">600 g<\/span><span>grasso dorsale di maiale, molto freddo, a cubi<\/span><\/li><li><span class=\"tsh-amount\">54 g<\/span><span>sale fino<\/span><\/li><li><span class=\"tsh-amount\">9 g<\/span><span>pepe nero macinato grossolanamente<\/span><\/li><li><span class=\"tsh-amount\">4 g<\/span><span>paprica dolce<\/span><\/li><li><span class=\"tsh-amount\">2 g<\/span><span>zucchero semolato<\/span><\/li><li><span class=\"tsh-amount\">10<\/span><span>spicchi d\u2019aglio, pestati<\/span><\/li><li><span class=\"tsh-amount\">180 ml<\/span><span>acqua ghiacciata per l\u2019estratto d\u2019aglio<\/span><\/li><li><span class=\"tsh-amount\">120 ml<\/span><span>vino bianco secco, molto freddo<\/span><\/li><li><span class=\"tsh-amount\">4 m<\/span><span>budello naturale di maiale calibro 32\u201336 mm, ammollato e risciacquato<\/span><\/li><\/ul>\n        <\/section><\/div>\n      <div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> La ricetta non contiene i principali allergeni regolamentati. Il vino pu\u00f2 contenere solfiti; chi deve evitarli pu\u00f2 sostituirlo con acqua ghiacciata.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Sicurezza non negoziabile.<\/strong> Questa \u00e8 una salsiccia affumicata a caldo e completamente cotta. Non deve essere essiccata a temperatura ambiente n\u00e9 trattata come salume stabile. Refrigerare a 4 \u00b0C o meno e cuocere il centro a 71 \u00b0C.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Attrezzatura.<\/strong> Servono tritacarne con piastra da 8 mm, insaccatrice, termometro a sonda, affumicatore regolabile e due griglie pulite.<\/aside><\/div>\n    <\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"preparazione-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\" aria-labelledby=\"preparazione-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\">\n      <p class=\"tsh-kicker\">Tre fasi con catena del freddo<\/p>\n      <h3 id=\"preparazione-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Macinatura, insacco e affumicatura controllata<\/h3>\n      <p class=\"tsh-head-copy\">La carne resta fredda durante tutta la preparazione; il fumo arriva solo dopo asciugatura e la cottura termina a temperatura misurata.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"fase-1-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n              <div class=\"tsh-stage-head\">\n                <span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span>\n                <h4 id=\"fase-1-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Carne fredda e impasto legato<\/h4>\n                <span class=\"tsh-stage-time\">circa 35 min<\/span>\n              <\/div>\n              <ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n                  <span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span>\n                  <div><h4>Preparare l\u2019acqua all\u2019aglio<\/h4><p>Mescolare gli spicchi pestati con 180 ml di acqua ghiacciata e lasciare riposare 30 minuti in frigorifero. Filtrare con un colino fine, premendo la polpa, e scartare i solidi.<\/p><\/div>\n                <\/li><li class=\"tsh-step\" id=\"step-02-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n                  <span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span>\n                  <div><h4>Macinare carne e grasso<\/h4><p>Raffreddare tritacarne e ciotola per 30 minuti. Macinare separatamente spalla e grasso con piastra da 8 mm, mantenendo tutto su ghiaccio.<\/p><span class=\"tsh-cue\">La carne deve restare sotto 10 \u00b0C e il grasso deve conservare bordi netti.<\/span><\/div>\n                <\/li><li class=\"tsh-step\" id=\"step-03-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n                  <span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span>\n                  <div><h4>Condire fino a estrazione proteica<\/h4><p>Unire carne, grasso, sale, pepe, paprica e zucchero. Aggiungere gradualmente acqua all\u2019aglio e vino, impastando 3\u20134 minuti finch\u00e9 la massa diventa vischiosa e aderisce al palmo.<\/p><span class=\"tsh-cue\">Una piccola polpetta cotta in padella deve risultare saporita e compatta, non friabile.<\/span><\/div>\n                <\/li><\/ol>\n            <\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-2-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n              <div class=\"tsh-stage-head\">\n                <span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span>\n                <h4 id=\"fase-2-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Insacco, riposo e asciugatura<\/h4>\n                <span class=\"tsh-stage-time\">circa 9 ore<\/span>\n              <\/div>\n              <ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-04-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n                  <span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span>\n                  <div><h4>Riempire i budelli senza bolle<\/h4><p>Montare il budello sull\u2019insaccatrice e riempirlo con pressione costante. Formare anelli o segmenti da 30\u201335 cm, senza tendere eccessivamente il budello. Pungere solo le bolle visibili con un ago sterilizzato.<\/p><\/div>\n                <\/li><li class=\"tsh-step\" id=\"step-05-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n                  <span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span>\n                  <div><h4>Refrigerare e asciugare<\/h4><p>Disporre le salsicce su una griglia senza sovrapporle. Refrigerare scoperte per 8 ore, poi lasciarle ancora su griglia in frigorifero per 1 ora con buona circolazione d\u2019aria.<\/p><span class=\"tsh-cue\">La superficie \u00e8 asciutta al tatto e non presenta gocce.<\/span><\/div>\n                <\/li><\/ol>\n            <\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-3-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n              <div class=\"tsh-stage-head\">\n                <span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span>\n                <h4 id=\"fase-3-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Fumo caldo, cottura e raffreddamento<\/h4>\n                <span class=\"tsh-stage-time\">circa 2 ore<\/span>\n              <\/div>\n              <ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-06-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n                  <span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span>\n                  <div><h4>Avviare l\u2019affumicatura dolce<\/h4><p>Portare l\u2019affumicatore a 90 \u00b0C. Appendere o disporre le salsicce lasciando spazio tra loro e applicare un fumo leggero di faggio o melo per 45 minuti.<\/p><\/div>\n                <\/li><li class=\"tsh-step\" id=\"step-07-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n                  <span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span>\n                  <div><h4>Aumentare il calore e cuocere<\/h4><p>Alzare gradualmente l\u2019affumicatore a 105\u2013110 \u00b0C. Proseguire finch\u00e9 la sonda inserita al centro della salsiccia pi\u00f9 spessa segna almeno 71 \u00b0C.<\/p><span class=\"tsh-cue\">Il budello \u00e8 brunito, teso ma non spaccato, e il grasso non cola in modo evidente.<\/span><\/div>\n                <\/li><li class=\"tsh-step\" id=\"step-08-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n                  <span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span>\n                  <div><h4>Raffreddare rapidamente<\/h4><p>Immergere le salsicce per 5 minuti in acqua fredda pulita, poi asciugarle su griglia. Refrigerare entro 1 ora e attendere almeno 4 ore prima di affettare.<\/p><span class=\"tsh-cue\">La temperatura deve scendere rapidamente e la superficie tornare asciutta.<\/span><\/div>\n                <\/li><\/ol>\n            <\/section><\/div><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"controlli-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\" aria-labelledby=\"controlli-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\">\n      <p class=\"tsh-kicker\">Controlli tecnici<\/p>\n      <h3 id=\"controlli-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Freddo, fumo e temperatura interna<\/h3>\n      <p class=\"tsh-head-copy\">Tre misure impediscono separazione del grasso e cotture incomplete.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\">\n              <p class=\"tsh-control-label\">Carne durante l\u2019impasto<\/p>\n              <strong>meno di 10 \u00b0C<\/strong>\n              <p>Se si scalda, riportarla in frigorifero prima di proseguire.<\/p>\n            <\/section><section class=\"tsh-control\">\n              <p class=\"tsh-control-label\">Camera di fumo<\/p>\n              <strong>90\u2013110 \u00b0C<\/strong>\n              <p>Salire gradualmente; un calore brusco fonde il grasso nel budello.<\/p>\n            <\/section><section class=\"tsh-control\">\n              <p class=\"tsh-control-label\">Centro della salsiccia<\/p>\n              <strong>almeno 71 \u00b0C<\/strong>\n              <p>Controllare il pezzo pi\u00f9 spesso con una sonda pulita.<\/p>\n            <\/section><\/div><div class=\"tsh-table-wrap\">\n          <table class=\"tsh-table\">\n            <caption>Problemi frequenti e correzioni mirate<\/caption>\n            <thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probabile<\/th><th scope=\"col\">Correzione<\/th><\/tr><\/thead>\n            <tbody><tr>\n              <td data-label=\"Problema\">Il grasso forma tasche<\/td>\n              <td data-label=\"Causa probabile\">Massa troppo calda o impasto insufficiente.<\/td>\n              <td data-label=\"Correzione\">Lavorare su ghiaccio e mescolare finch\u00e9 la massa aderisce chiaramente alla mano.<\/td>\n            <\/tr><tr>\n              <td data-label=\"Problema\">Il budello si rompe<\/td>\n              <td data-label=\"Causa probabile\">Insacco troppo teso o temperatura aumentata troppo rapidamente.<\/td>\n              <td data-label=\"Correzione\">Lasciare un minimo di elasticit\u00e0 e salire da 90 a 105 \u00b0C in modo graduale.<\/td>\n            <\/tr><tr>\n              <td data-label=\"Problema\">Il gusto di fumo \u00e8 amaro<\/td>\n              <td data-label=\"Causa probabile\">Fumo denso e stagnante o legno umido.<\/td>\n              <td data-label=\"Correzione\">Usare legno asciutto, tiraggio aperto e un flusso sottile quasi trasparente.<\/td>\n            <\/tr><tr>\n              <td data-label=\"Problema\">Il taglio si sbriciola<\/td>\n              <td data-label=\"Causa probabile\">Proteine non estratte o salsiccia affettata calda.<\/td>\n              <td data-label=\"Correzione\">Impastare fino a viscosit\u00e0 e raffreddare almeno 4 ore prima del taglio.<\/td>\n            <\/tr><\/tbody>\n          <\/table>\n        <\/div><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"servizio-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\" aria-labelledby=\"servizio-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\">\n      <p class=\"tsh-kicker\">Dopo la preparazione<\/p>\n      <h3 id=\"servizio-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Servizio, conservazione e uso in cucina<\/h3>\n      <p class=\"tsh-head-copy\">La \u010de\u0161njovka affumicata a caldo pu\u00f2 essere mangiata dopo la cottura, ma resta deperibile e beneficia di un breve riscaldamento prima del servizio.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Come servirla<\/h4><p>Scaldare lentamente in padella con 30 ml d\u2019acqua, poi rosolare senza aggiungere grassi. Servire con pane rustico, senape delicata e verdure sottaceto.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservazione breve<\/h4><p>Mantenere a 4 \u00b0C o meno e consumare entro 4 giorni. Per periodi pi\u00f9 lunghi, congelare in porzioni ben avvolte per un massimo di 2 mesi.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Riscaldamento sicuro<\/h4><p>Riscaldare fino a 74 \u00b0C al centro. Evitare bollitura vigorosa, che rompe il budello e disperde i succhi.<\/p><\/section><\/div><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"faq-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\" aria-labelledby=\"faq-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n    <div class=\"tsh-card-head tsh-tone-gold\">\n      <p class=\"tsh-kicker\">Dubbi pratici<\/p>\n      <h3 id=\"faq-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Domande sulla \u010de\u0161njovka domestica<\/h3>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n          <summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Pu\u00f2 essere affumicata a freddo?<\/h4><\/summary>\n          <div class=\"tsh-faq-answer\"><p>Non con questo procedimento. L\u2019affumicatura a freddo richiede formulazioni con agenti di cura, controlli di umidit\u00e0, fermentazione o stagionatura e procedure validate. La ricetta \u00e8 progettata soltanto per fumo caldo e cottura completa.<\/p><\/div>\n        <\/details><details class=\"tsh-faq\" name=\"faq-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n          <summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Il vino conserva la salsiccia?<\/h4><\/summary>\n          <div class=\"tsh-faq-answer\"><p>No. La quantit\u00e0 usata modifica aroma e consistenza ma non rende il prodotto stabile. Temperatura interna, raffreddamento rapido e conservazione refrigerata restano necessari.<\/p><\/div>\n        <\/details><\/div><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"nutrizione-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\" aria-labelledby=\"nutrizione-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\">\n      <p class=\"tsh-kicker\">Stima per porzione<\/p>\n      <h3 id=\"nutrizione-title-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">Valori nutrizionali indicativi<\/h3>\n      <p class=\"tsh-head-copy\">La stima divide il lotto finito in 20 porzioni da circa 150 g e considera il grasso effettivamente presente nell\u2019impasto.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <dl class=\"tsh-nutrition\"><div><dt>Calorie<\/dt><dd>\u2248 520 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 30 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 44 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 0 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 1050 mg<\/dd><\/div><\/dl>\n      <p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> 150 g di salsiccia cotta. <strong>Allergeni principali:<\/strong> possibili solfiti nel vino. Stima basata su valori di composizione standard; marche, rifilatura, assorbimento e porzionatura possono cambiare il risultato.<\/p>\n    <\/div>\n  <\/section>\n  <footer class=\"tsh-close\">\n    <p class=\"tsh-close-kicker\">Taglio e consistenza<\/p>\n    <p class=\"tsh-close-quote\">Budello brunito, grana di carne visibile e un aroma d\u2019aglio netto che non copre il maiale.<\/p>\n    <p class=\"tsh-close-copy\">La qualit\u00e0 dipende pi\u00f9 dal controllo che dalla quantit\u00e0 di fumo: carne fredda, impasto legato, superficie asciutta e centro a 71 \u00b0C. Il prodotto finito resta refrigerato, facile da porzionare e adatto a un servizio caldo.<\/p>\n  <\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Turopoljska \u010de\u0161njovka con aglio e pepe, insaccata fresca e affumicata a caldo fino a 71 \u00b0C\",\n  \"description\": \"Salsiccia di maiale ispirata alla \u010de\u0161njovka di Turopolje, con aglio estratto in acqua, pepe e una grana visibile; questa versione domestica viene affumicata a caldo e cotta a 71 \u00b0C, quindi resta un prodotto refrigerato e non un salume stabile a temperatura ambiente.\",\n  \"inLanguage\": \"it\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Turopoljska-Cesnjovka-\u2014-Garlic-Rich-Smoked-Pork-Sausage-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Turopoljska-Cesnjovka-\u2014-Garlic-Rich-Smoked-Pork-Sausage-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Turopoljska-Cesnjovka-\u2014-Garlic-Rich-Smoked-Pork-Sausage-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cucina croata\",\n  \"recipeCategory\": \"Salume cotto\",\n  \"cookingMethod\": \"Affumicatura a caldo\",\n  \"keywords\": \"turopoljska \u010de\u0161njovka ricetta, salsiccia croata all\u2019aglio, salsiccia affumicata a caldo, temperatura interna salsiccia di maiale, \u010de\u0161njovka di Turopolje\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT2H\",\n  \"totalTime\": \"PT11H45M\",\n  \"recipeYield\": \"20 porzioni\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"520 kcal\",\n    \"carbohydrateContent\": \"1 g\",\n    \"proteinContent\": \"30 g\",\n    \"fatContent\": \"44 g\",\n    \"fiberContent\": \"0 g\",\n    \"sodiumContent\": \"1050 mg\",\n    \"servingSize\": \"150 g di salsiccia cotta\"\n  },\n  \"recipeIngredient\": [\n    \"2,4 kg spalla di maiale disossata, molto fredda, a cubi\",\n    \"600 g grasso dorsale di maiale, molto freddo, a cubi\",\n    \"54 g sale fino\",\n    \"9 g pepe nero macinato grossolanamente\",\n    \"4 g paprica dolce\",\n    \"2 g zucchero semolato\",\n    \"10 spicchi d\u2019aglio, pestati\",\n    \"180 ml acqua ghiacciata per l\u2019estratto d\u2019aglio\",\n    \"120 ml vino bianco secco, molto freddo\",\n    \"4 m budello naturale di maiale calibro 32\u201336 mm, ammollato e risciacquato\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Carne fredda e impasto legato\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Preparare l\u2019acqua all\u2019aglio\",\n          \"url\": \"#step-01-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\",\n          \"text\": \"Mescolare gli spicchi pestati con 180 ml di acqua ghiacciata e lasciare riposare 30 minuti in frigorifero. Filtrare con un colino fine, premendo la polpa, e scartare i solidi.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Macinare carne e grasso\",\n          \"url\": \"#step-02-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\",\n          \"text\": \"Raffreddare tritacarne e ciotola per 30 minuti. Macinare separatamente spalla e grasso con piastra da 8 mm, mantenendo tutto su ghiaccio. La carne deve restare sotto 10 \u00b0C e il grasso deve conservare bordi netti.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Condire fino a estrazione proteica\",\n          \"url\": \"#step-03-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\",\n          \"text\": \"Unire carne, grasso, sale, pepe, paprica e zucchero. Aggiungere gradualmente acqua all\u2019aglio e vino, impastando 3\u20134 minuti finch\u00e9 la massa diventa vischiosa e aderisce al palmo. Una piccola polpetta cotta in padella deve risultare saporita e compatta, non friabile.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Insacco, riposo e asciugatura\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Riempire i budelli senza bolle\",\n          \"url\": \"#step-04-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\",\n          \"text\": \"Montare il budello sull\u2019insaccatrice e riempirlo con pressione costante. Formare anelli o segmenti da 30\u201335 cm, senza tendere eccessivamente il budello. Pungere solo le bolle visibili con un ago sterilizzato.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Refrigerare e asciugare\",\n          \"url\": \"#step-05-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\",\n          \"text\": \"Disporre le salsicce su una griglia senza sovrapporle. Refrigerare scoperte per 8 ore, poi lasciarle ancora su griglia in frigorifero per 1 ora con buona circolazione d\u2019aria. La superficie \u00e8 asciutta al tatto e non presenta gocce.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Fumo caldo, cottura e raffreddamento\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Avviare l\u2019affumicatura dolce\",\n          \"url\": \"#step-06-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\",\n          \"text\": \"Portare l\u2019affumicatore a 90 \u00b0C. Appendere o disporre le salsicce lasciando spazio tra loro e applicare un fumo leggero di faggio o melo per 45 minuti.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Aumentare il calore e cuocere\",\n          \"url\": \"#step-07-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\",\n          \"text\": \"Alzare gradualmente l\u2019affumicatore a 105\u2013110 \u00b0C. Proseguire finch\u00e9 la sonda inserita al centro della salsiccia pi\u00f9 spessa segna almeno 71 \u00b0C. Il budello \u00e8 brunito, teso ma non spaccato, e il grasso non cola in modo evidente.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Raffreddare rapidamente\",\n          \"url\": \"#step-08-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\",\n          \"text\": \"Immergere le salsicce per 5 minuti in acqua fredda pulita, poi asciugarle su griglia. Refrigerare entro 1 ora e attendere almeno 4 ore prima di affettare. La temperatura deve scendere rapidamente e la superficie tornare asciutta.\"\n        }\n      ]\n    }\n  ]\n}\n<\/script>\n<script id=\"recipe-meta-sync-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage\">\n(function(){\n  var schemaId='recipe-schema-it-hr-turopoljska-cesnjovka-garlic-rich-smoked-pork-sausage';\n  var el=document.getElementById(schemaId);\n  if(!el) return;\n  var q=function(s){return document.querySelector(s);};\n  var value=function(node){return node ? 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