White Pudding

History

The white pudding is a meat product made from pork, which was and still is prepared as a typical dish of a domestic pig-slaughter. However, it does not have a long shelf life, so it needs to be consumed as soon as possible.  For this reason, most of the breadcrumbs were distributed as a part of the so-called a gift to the neighbors. In earlier times, pigs were kept in most village households were held several times throughout the year, but especially during the carnival season.

Ingredients

  • 1000 g pork head
  • 500 g  pork belly with bone
  • 300 g of pork lungs, kidneys and liver
  • 1 psc onion
  • Water for cooking meat (as needed)
  •  50 g of salt
  • 300 g roll (French bread)   
  • 200 g of garlic
  • 10 g marjoram
  • 2 g allspice and ground pepper
  • 400 g of meat broth
  • 1 pack of pork casing – thin (as needed)

Instructions

  1. Boil the carefully cleaned and rinsed head, belly, kidneys and lungs with onions in slightly salted water.
  2. After cooking, grind the meat coarsely in a meat grinder, rinse the raw liver and grind it finely, mix it with roll soaked in water and squeezed carefully.
  3. Add the other minced meat, mashed garlic, marjoram, ground allspice, ground pepper and add a little meat stock.
  4. Then mix, add salt if necessary.
  5. We fill the finished pass into the prepared casings, first stuffing from one side, filling and stuffing from the other side as well.
  6. Cook slowly for slowly for  10-15 minutes  in the remaining meat broth.

Renewal

Take out the cooked white pudding, dip them in cold water for a while, take them out and let them harden in the cold.

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