Description
We've been working really hard the Christmas fair. Circle music, laughter, happy faces of the children. And, of course, the fair boiled, fried and baked! The flavors are such that just will not pass... buy it and eat it! I want to treat you today Slovak liver sausage "with Eternitie" or "Gurkani". Go-it's delicious!
Ingredients
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Liver pork
1 kg
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Heart
1 kg
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Easy
1 kg
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Pork
1 kg
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Figure
1.5 kg
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Onion
1 kg
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Salt
8 tsp
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Black pepper
2 tsp
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Cumin
1 tsp
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Garlic
1 piece
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Broth
2 l
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Intestine
1 pack
Cooking
Wash, clean offal (lungs, heart, liver). Boil in salted water until tender. Broth to be drained Separately boil the fatty pork until tender. Strain the broth and leave to cool.
The recipe will use rice Kuban krugloozernoe TM Mistral. Boil the rice until cooked in the strained broth, if broth is not enough, then add water.
Cook the rice on slow fire, stirring it and adding water. Cooked rice to cool.
Onion very finely chopped or RUB on a coarse grater. Fry in sunflower oil.
Onions are ready add to the rice. Mix well.
Boiled pork liver grind in a meat grinder. Add salt, black pepper and garlic, passed through garlic press.
Add the beef to the rice. Stir carefully! Leave to rest for half an hour.
During this time prepare bowel. Rinse off the salt.
Using the nozzle on the grinder guts fill with ready forcemeat. I make small sausages tying up their thread for 2 things.
In a large pot bring the water to a temperature not HIGHER than 80g.!!! It is important! Sausages pierced with a needle. Gently dipped in water ( I boil 4 PCs.) cook for 10 minutes. No more! We are all ready! The water should not boil! Follow the temperature.
Ready put the sausages in a separate bowl.
Or on a baking sheet. Allow to cool completely. I leave for the night. Cooled sausages can be wrapped in foil and stored in the freezer.
If you already and immediately want to try, then reheat in a pan of sunflower oil and on low heat fry Jarnicki on both sides. The fire does not allow! Otherwise the sausages will burst.
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