Homemade parizer for kids

Name: Homemade parizer for kids
Ingredients: 800 g pork leg or boneless chicken thighs; 4 slices bread; 150 ml milk; 2 eggs; 1 teaspoon salt; 1 level teaspoon baking soda; 1/2 teaspoon ground pepper; 15 g parsley; 100 ml oil; 100 ml mineral water; 150 g mushrooms; 3000 ml water; 1 roll heat-resistant plastic wrap; 1 roll aluminum foil

Meat - Homemade parizer for kids by Casandra L. - Recipia

Homemade parizer for kids, a Romanian-style cooked meat loaf, is made with minced meat, soaked bread and eggs, then boiled in two tightly wrapped rolls. Bread soaked in milk takes the place of breadcrumbs, with no semolina; the meat can be pork or chicken, and the mushrooms show in the soft slices. I slice it thinly and put it on bread. Preparation: 25 minutes. Cooking: 50 minutes. Resting: 60 minutes. Total time: 135 minutes. Servings: 4. Approximately 680 kcal and 50 g protein per serving.

Ingredients

800 g pork leg or boneless chicken thighs
4 slices bread
150 ml milk
2 eggs
1 teaspoon salt
1 level teaspoon baking soda
1/2 teaspoon ground pepper
15 g parsley
100 ml oil
100 ml mineral water
150 g mushrooms
3000 ml water
1 roll heat-resistant plastic wrap
1 roll aluminum foil

Preparation

1. Pat the meat dry with paper towels and cut it into pieces about 2 cm across. Mince it in batches in a food processor, without forcing the machine. 2. Soak the bread in the milk. Add it to the meat with the eggs, salt, baking soda, pepper, parsley and oil, then blend until you have a paste. Gradually add up to 100 ml of mineral water, stopping when the mixture spreads easily but does not run. 3. Divide the paste and mushrooms in two. Place each portion of meat on a sheet of plastic wrap suitable for boiling, put the mushrooms on top and roll it up tightly. Twist the ends, tie them with the plastic wrap and wrap each roll in aluminum foil. 4. Put the two rolls in a large pot with 3 liters of cold water. Bring the water to a boil over medium heat, in about 20 minutes, until it is bubbling. 5. Once it starts boiling, leave the rolls in the water for another 30 minutes. The meat should reach 74°C in the center. 6. Take out the rolls and let them cool for 60 minutes.

Notes

I started with Jamila's version, replaced the breadcrumbs with bread soaked in milk and left out the semolina; I made the diet version, without onion sautéed in butter, for my husband with stomach problems, and my little girl devoured a slice. For a gluten-free version, use 4 slices of gluten-free bread; the milk and eggs stay. Choose meat without large tendons and make the rolls the same thickness. Keep them covered in the fridge for no more than 3 days. I serve it sliced, with bread and pickles.