Page 18 - Urban Diversity Kochbuch Englisch
P. 18
MiLLET SAUSAGE
INGREDIENT S PREP AR A TION
• 1000 g cooked pork head meat Cut the meat into small pieces. Cook the millet kasha in a
• 2500 g cooked millet kasha double amount of salt water and cool it. Take a bowl and
• 500 g water, in which pork head was mix the millet kasha and seasoning together, add the meat,
cooked and slowly cover with water, which you have saved from
• 70 g salt cooking the pig’s head. Stir well until you get a soft mixture
• 7 g pepper that can be formed. Add water if necessary. Make 10 x 5 cm
• 4 g marjoram ovals with your hand. Wrap them into the pork net, and
• 7 g pimento secure on each side with a toothpick. Boil the water in the
• 7 g garlic pot and use a skimmer to immerse koline carefully into the
• 3 g cumin water. Cook for around 10 minutes. Remove from the water
• pork net and allow to cool and dry on a board. These koline can last
• toothpicks up to three days in the refrigerator.
Matej Fišer
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