House drum - pig sausage
To prepare a delicious dish from head, tongue, heart, and skin, we will start by boiling all the ingredients in water with salt, peppercorns, and a head of garlic. This combination will provide a rich and flavorful taste to our dish. In a large pot, we add all these ingredients and let them simmer over medium heat until the meat becomes tender and the flavors meld perfectly. It is important to ensure that all components are fully cooked. Once everything is boiled, we take the ingredients out of the water and let them cool. It is essential to let the meat cool down to make it easier to clean. After they have cooled, we remove the skin from the tongue and cut all the ingredients into strips of about 1-1.5 cm. This step is crucial, as the strips will absorb the spices better and provide a pleasant texture to the final dish. We place the meat strips in a dish and begin to season them. We add salt, ground pepper, a heaping teaspoon of paprika, and crushed garlic to taste. It is important to mix the crushed garlic with a little broth to enhance its flavor. We mix all the ingredients well to ensure that each strip of meat is evenly seasoned. After mixing well, we take narrower plastic bags and fill them with our mixture of meat and spices. It is recommended to poke the bags with a needle in several places to allow excess fat to drain. Then, we transfer the bags into 2-liter plastic bottles, cutting the narrower end of the bags. We tie the bag as close to the meat strips as possible to prevent the loss of flavors. We leave the bottles at room temperature for about 20 minutes to allow the flavors to meld before placing them in the refrigerator. This step is essential to ensure optimal preservation of the dish. Once they have completely cooled, we store them in the fridge to firm up and develop flavor. This recipe is not only delicious but also an excellent way to use traditional ingredients, providing an authentic culinary experience. Enjoy your meal!
Ingredients
- 1/2 pig head
- 4 pig tongues
- 3 hearts
- approx. 400 g pork rind
- salt
- garlic
- whole pepper
- and ground paprika
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
