Page 18 - Urban Diversity Kochbuch Englisch
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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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