Sausages

Cooked sausage products

                                         

Black pudding with rice 1.

Ingredients

1 kg pork lungs
3 kg rice
1 kg pork fat (different lard sorts)
1 liter fresh pork blood
2 onions
1 tsp ground black pepper
1 tbsp ground marjoram
3 bay leaves
salt

Instructions

1. Make a stock with water, salt and bay leaves.
2. Cook the lungs and the lard in stock.
3. Cook the rice in stock and let it cool.
4. Cut the onions in small cubes and roast in fat until golden brown.
5. Mince the cooked lungs and fat sorts.
6. Combine all the ingredients and knead well by hand.
7. Pour the mixture into sausage stuffer and fill into natural pig casing.
8. Make the whole casing before you tie them into links.
9. Cook the sausages in pot of hot water (use the former cooking stock). Cooking temperature: 90 degrees Celsius, cooking time: 30 minutes. 10. Remove them gently, dry out for an hour.




home previous             next home

Others



Origin

County Zala, Hungary.

More pigkilling recipes

home Fresh sausage 1
home Fresh sausage 2
home Fresh sausage 3
home Fresh sausage 4
home Fresh sausage 5
home Fresh Hungarian sausage 1
home Fresh Hungarian sausage 2
home Garlic sausage (fokhagymás kolbász)
home Peppersausage 1.
home Peppersausage 2.
home Sausage with caraway (köményes kolbász)
home Dry smoked sausage #2
home Fathers smoked sausage #1
home Goose salami #1
home Hungarian paprika salami
home Hungarian head cheese 1.
home Hungarian head cheese 2.


More Hungarian Recipes

home Sausage recipes
home Pigkilling recipes
home   Pörkölt (Hungarian stew) recipes

home Basic recipes
home   Decoration
home   Salad recipes

Next:
home Main site (index)
home All recipes in ABC order