Caltabosi / house cartabosi
Homemade Caltabos - a traditional delight you must try! Caltabos, or cartabos as they are called in some areas, are an essential part of culinary traditions, especially after the pig is slaughtered. These flavorful sausages, which combine pork organs, meat, rice, and spices, are a perfect choice both as an appetizer and as a main dish. Next, I will present a detailed recipe with all the necessary steps to obtain delicious cartabos that will remind you of festive meals. Preparation time: 1 hour Cooking time: 1 hour Total time: 2 hours Number of servings: 10-12 servings Necessary ingredients: - 2.5 kg fresh pork offal (liver, kidneys, heart, spleen, lungs) - 500 g fatty pork meat (belly) - 1 tablespoon whole pepper - 3 bay leaves - 6 garlic cloves - 200 g pork fat - 300 g rice - 6 large onions - 1 tablespoon ground pepper - 1 tablespoon ground nutmeg - 1 tablespoon dried thyme - 1 tablespoon dried marjoram - 2-3 tablespoons salt (adjust to taste) - salted sheep intestines (thinner ones) Step by step: Step 1: Preparing the offal Start by thoroughly cleaning the pork offal. Carefully remove the bile from the liver and clean the kidneys by splitting them in half and rinsing them in cold water several times. It is helpful to leave the offal in cold water for 30 minutes to draw out the blood. Change the water 2-3 times to ensure they are clean. Step 2: Preparing the intestines Soak the intestines in cold water to remove excess salt. This process will help achieve tastier and easier to fill sausages. Step 3: Boiling the ingredients In a large 30-liter pot, boil the offal and fatty meat. Add the cleaned onions, garlic, whole pepper, bay leaves, and do not add salt yet, as it can toughen the liver. Boil for about 20 minutes. Check the liver by piercing it; if no blood comes out, it is ready. Remove the liver and continue boiling the rest of the offal until well cooked. Step 4: Cooling the ingredients Remove the offal from the pot and let it cool in a safe place, away from curious animals. Keep the water in which the offal was boiled, as you will use it later. Step 5: Preparing the fat and rice In a non-stick pot, melt the chopped pork fat. When it becomes fresh lard, remove the cracklings. In the hot fat, add the finely chopped onion and fry until it becomes translucent, then add the rice. Pour the reserved boiling liquid over the rice and salt it. Cook the rice covered on low heat, leaving it slightly firmer, as it will be cooked again with the sausages. Step 6: Chop and mix When the offal is completely cooled, chop it into small pieces to fit into the meat grinder. Grind all the ingredients (offal, meat, and the remaining three onions) and place them in a large bowl. Mix the composition, adding the spices (ground pepper, nutmeg, thyme, marjoram) and a little liquid from the boiling water to achieve a creamy consistency. Adjust and salt to taste. Step 7: Filling the sausages Attach the special tube to the meat grinder and grease it with a little lard. Slide the intestine onto this tube and start filling the cartabos. It is advisable to have a second person to help: one feeds the grinder, while the other prepares the intestine. Tie the sausages at the ends and at intervals of 15-20 cm. Step 8: Boiling the cartabos Put the pot with the reserved liquid on the heat, without boiling. Dip the pieces of cartabos in a metal sieve and boil for about 10 minutes. Since the intestines are delicate, do not leave them too long to avoid breaking. Step 9: Cooling and serving Let the pieces of cartabos drain on a broomstick or a large wooden spoon. Once cooled, you can serve them with red onion, pickles, or vegetables. If you like, you can lightly smoke them for added flavor. Serving suggestions Caltabos can be enjoyed as an appetizer or as a main dish, fried and accompanied by a side of rice and sauerkraut. It is also common practice for each participant in the pig slaughter to receive a package with meat, cracklings, cartabos, and fresh sausages. Nutritional benefits Pork offal is rich in vitamins A, B, and D, being an excellent source of quality protein. Although they can be high in fat, consumed in moderation, they can be part of a balanced diet. Frequently asked questions: 1. Can I use other types of meat? Yes, you can experiment with beef or turkey, but the taste will be different. 2. How can I store the cartabos? After they have completely cooled, you can freeze them, portioning them into meal-sized packages. 3. Can they be cooked in other ways? Caltabos can be fried, grilled, or even used in stews. Personal note The cartabos recipe is one of those traditions that brings the whole family together. Preparing them becomes an activity full of memories, laughter, and stories, and each bite transports you back in time, reminding you of festive meals spent with loved ones. Enjoy your meal!
Ingredients
- 2.5 kg of fresh pork offal
- [liver
- kidneys
- heart
- spleen
- lungs] 500 g of fatty pork meat [belly] 1 tablespoon of whole pepper 3 bay leaves 6 cloves of garlic 200 g of pork fat 300 g of rice 6 large onions 1 tablespoon of ground pepper 1 tablespoon of powder
- 3 tablespoons of salt salted sheep intestines [they are thinner]
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