At the end of December, I start making lebar. Usually, my mother takes care of cleaning the intestines, while I handle the rest. I have no stress about cleaning them myself, but that's how we've always divided the tasks when we slaughter the pig. I don't skip the step of boiling the organs or throw away the leftover broth because it's essential for filling the lebar. I always cut the throat bacon into small cubes, rather than grinding it – I find the texture better that way.
Quick Info
Total Time: 3-4 hours (without overnight cooling)
Servings: 8-10
Difficulty: Medium
Ingredients
Pork liver: 1.2-1.4 kg
Pork lungs: 1 kg
Spleen: 1 piece (approx. 400-500 g)
Throat bacon: 600 g
Yellow onion: 1.5 kg
Pork large intestines: 2-3 pieces (only the straight ones are used, not the twisted ones)
Coarse salt: about 40-50 g
Freshly ground black pepper: 1-2 teaspoons, to taste
Dried thyme: 1 teaspoon
Optional: whole peppercorns (for the broth)
1-2 raw onions (for cleaning the intestines)
Water
Preparation Method
1. Cleaning the intestines.
Turn the intestines inside out and wash them several times under cold running water. Sprinkle coarse salt over them, rub well, and let them sit in a bowl with salt and 1-2 sliced raw onions for 2-3 hours. The onion helps to eliminate the specific smell. Rinse well until the water runs clear.
2. Boiling the organs.
Wash the liver, lungs, and spleen, and place them in a large pot with cold water and a little salt. Let them simmer over low heat. During boiling, skim off any foam, especially at the beginning. Remove any visible blood or film with a skimmer. Do not overboil; just enough for them to cook through (the liver and spleen need less time, while the lungs need a bit more). Once done, remove and let cool, preferably until the next day. Do NOT throw away the broth.
3. Preparing the onions.
Peel and finely chop the onions. Sauté them in 2-3 tablespoons of lard or oil over low heat, stirring frequently. They should become translucent and soft, not browned. Remove from heat and let cool.
4. Chopping the organs.
Once the boiled organs are cool, cut them into pieces and pass them through a meat grinder with a medium plate. Cut the throat bacon into 0.5-1 cm cubes; do not grind it.
5. Mixing.
In a large bowl, combine the chopped organs, diced bacon, sautéed onions, salt, pepper, and thyme. Mix everything very well, preferably with your hands. Gradually add cold broth (from boiling the organs), about 200-300 ml or as much as the mixture absorbs, so it isn't too dry. It should remain slightly sticky, not runny.
6. Filling the intestines.
Rinse the intestines one more time and cut them into suitable lengths (about 30-40 cm). Tie one end securely. Fill them with the mixture, being careful not to overfill (they risk bursting) or leave them too empty. Tie the other end as well.
7. Boiling the lebar.
Wash the pot and add the leftover broth from boiling the organs, supplemented with water if needed. Place a plate or sieve at the bottom to prevent the lebar from sticking. Add the filled pieces, ensuring the water is cold. Gradually heat everything over very low heat, without letting it boil vigorously. Simmer for about 30-40 minutes until the lebar is firm to the touch. If it starts to swell or crack, prick it with a thin needle.
8. Cooling.
Carefully remove the lebar, place it on a tray to drain, and then let it cool (preferably in a pantry or on the balcony if it's winter). It can be sliced after a few hours, ideally the next day.
Why I make this recipe often
It's one of those dishes that keeps well in the fridge and uses everything leftover from the pig. It has a rich flavor, is not difficult to make, and if stored correctly, can be consumed for several days in a row. Plus, it can be easily portioned.
Tips and Variations
Tips
- Do not overfill the intestines, or they will burst while boiling.
- The broth in which the lebar cooks must be heated slowly; otherwise, the intestines will crack.
- You can add a bit of crushed garlic to the mixture for flavor.
- If you're boiling a lot, place a plate at the bottom of the pot to prevent sticking.
Substitutions
- The throat bacon can be replaced with regular bacon if you don't have it.
- For a lighter version, use less bacon.
- Beef liver can also be used, but the final taste will be different.
Variations
- Some add lean pork meat if they want a denser lebar.
- You can substitute yellow onion with red onion for a sweeter taste.
- A little smoked paprika can be added if you enjoy that flavor.
Serving Ideas
- Sliced thinly on fresh or toasted bread.
- With simple mustard or pickles.
- Pairs well with beet salad or horseradish.
Frequently Asked Questions
1. Can lebar be made without intestines?
Yes, the mixture can be poured into silicone molds or wrapped in cling film and tied like a sausage, then boiled in broth, but the texture won't be the same.
2. How long does lebar last?
If kept cold (in the fridge or a cool pantry), it lasts 5-7 days. If you want to keep it longer, it can be frozen, but the texture may change slightly.
3. What do I do if the intestine bursts while boiling?
Remove the piece, drain the mixture, and use another segment of intestine to refill. Fine pricks with a needle help avoid this issue.
4. Can I use other organs?
A little kidney can be added, but it should be washed and blanched separately to avoid a bitter taste.
5. Why do the organs need to cool before chopping?
If they are warm, they crumble and clog the grinder. When cold, they have a firmer texture, and the mixture comes out evenly.
Nutritional Values
A serving of lebar (approximately 100 g) has about 230-250 kcal, with 18-20 g of protein, 18 g of fat, and less than 3 g of carbohydrates. The value depends on how much bacon you use. It is rich in vitamin A (from the liver) and iron. It is quite salty.
Storage and Reheating
Lebar is best stored in the fridge, wrapped in paper or cling film. Do not leave it uncovered, as it will dry out on the surface. Slice only what you consume, leaving the rest intact. It is not reheated – it is eaten cold. If you want to keep it longer, it can be frozen, but it is recommended to slice it beforehand. After thawing, consume it within 2 days.
Quick Info
Total Time: 3-4 hours (without overnight cooling)
Servings: 8-10
Difficulty: Medium
Ingredients
Pork liver: 1.2-1.4 kg
Pork lungs: 1 kg
Spleen: 1 piece (approx. 400-500 g)
Throat bacon: 600 g
Yellow onion: 1.5 kg
Pork large intestines: 2-3 pieces (only the straight ones are used, not the twisted ones)
Coarse salt: about 40-50 g
Freshly ground black pepper: 1-2 teaspoons, to taste
Dried thyme: 1 teaspoon
Optional: whole peppercorns (for the broth)
1-2 raw onions (for cleaning the intestines)
Water
Preparation Method
1. Cleaning the intestines.
Turn the intestines inside out and wash them several times under cold running water. Sprinkle coarse salt over them, rub well, and let them sit in a bowl with salt and 1-2 sliced raw onions for 2-3 hours. The onion helps to eliminate the specific smell. Rinse well until the water runs clear.
2. Boiling the organs.
Wash the liver, lungs, and spleen, and place them in a large pot with cold water and a little salt. Let them simmer over low heat. During boiling, skim off any foam, especially at the beginning. Remove any visible blood or film with a skimmer. Do not overboil; just enough for them to cook through (the liver and spleen need less time, while the lungs need a bit more). Once done, remove and let cool, preferably until the next day. Do NOT throw away the broth.
3. Preparing the onions.
Peel and finely chop the onions. Sauté them in 2-3 tablespoons of lard or oil over low heat, stirring frequently. They should become translucent and soft, not browned. Remove from heat and let cool.
4. Chopping the organs.
Once the boiled organs are cool, cut them into pieces and pass them through a meat grinder with a medium plate. Cut the throat bacon into 0.5-1 cm cubes; do not grind it.
5. Mixing.
In a large bowl, combine the chopped organs, diced bacon, sautéed onions, salt, pepper, and thyme. Mix everything very well, preferably with your hands. Gradually add cold broth (from boiling the organs), about 200-300 ml or as much as the mixture absorbs, so it isn't too dry. It should remain slightly sticky, not runny.
6. Filling the intestines.
Rinse the intestines one more time and cut them into suitable lengths (about 30-40 cm). Tie one end securely. Fill them with the mixture, being careful not to overfill (they risk bursting) or leave them too empty. Tie the other end as well.
7. Boiling the lebar.
Wash the pot and add the leftover broth from boiling the organs, supplemented with water if needed. Place a plate or sieve at the bottom to prevent the lebar from sticking. Add the filled pieces, ensuring the water is cold. Gradually heat everything over very low heat, without letting it boil vigorously. Simmer for about 30-40 minutes until the lebar is firm to the touch. If it starts to swell or crack, prick it with a thin needle.
8. Cooling.
Carefully remove the lebar, place it on a tray to drain, and then let it cool (preferably in a pantry or on the balcony if it's winter). It can be sliced after a few hours, ideally the next day.
Why I make this recipe often
It's one of those dishes that keeps well in the fridge and uses everything leftover from the pig. It has a rich flavor, is not difficult to make, and if stored correctly, can be consumed for several days in a row. Plus, it can be easily portioned.
Tips and Variations
Tips
- Do not overfill the intestines, or they will burst while boiling.
- The broth in which the lebar cooks must be heated slowly; otherwise, the intestines will crack.
- You can add a bit of crushed garlic to the mixture for flavor.
- If you're boiling a lot, place a plate at the bottom of the pot to prevent sticking.
Substitutions
- The throat bacon can be replaced with regular bacon if you don't have it.
- For a lighter version, use less bacon.
- Beef liver can also be used, but the final taste will be different.
Variations
- Some add lean pork meat if they want a denser lebar.
- You can substitute yellow onion with red onion for a sweeter taste.
- A little smoked paprika can be added if you enjoy that flavor.
Serving Ideas
- Sliced thinly on fresh or toasted bread.
- With simple mustard or pickles.
- Pairs well with beet salad or horseradish.
Frequently Asked Questions
1. Can lebar be made without intestines?
Yes, the mixture can be poured into silicone molds or wrapped in cling film and tied like a sausage, then boiled in broth, but the texture won't be the same.
2. How long does lebar last?
If kept cold (in the fridge or a cool pantry), it lasts 5-7 days. If you want to keep it longer, it can be frozen, but the texture may change slightly.
3. What do I do if the intestine bursts while boiling?
Remove the piece, drain the mixture, and use another segment of intestine to refill. Fine pricks with a needle help avoid this issue.
4. Can I use other organs?
A little kidney can be added, but it should be washed and blanched separately to avoid a bitter taste.
5. Why do the organs need to cool before chopping?
If they are warm, they crumble and clog the grinder. When cold, they have a firmer texture, and the mixture comes out evenly.
Nutritional Values
A serving of lebar (approximately 100 g) has about 230-250 kcal, with 18-20 g of protein, 18 g of fat, and less than 3 g of carbohydrates. The value depends on how much bacon you use. It is rich in vitamin A (from the liver) and iron. It is quite salty.
Storage and Reheating
Lebar is best stored in the fridge, wrapped in paper or cling film. Do not leave it uncovered, as it will dry out on the surface. Slice only what you consume, leaving the rest intact. It is not reheated – it is eaten cold. If you want to keep it longer, it can be frozen, but it is recommended to slice it beforehand. After thawing, consume it within 2 days.