Page 22 - Urban Diversity Kochbuch Englisch

BUCKWHEAT SAUSAGE

INGREDIENT S PREP AR A TION
• 2500 g cooked buckwheat kasha Remove the hair from the pork head and cook the head in a
• 1000 g cooked pork head meat large pot. Add soup greens, 20 g salt and some pepper. Cook
• 200 g soup vegetables for approx. 90 minutes, then let the head cool in the water in
• water from cooking the head which it was cooked. When the pork head has cooled down,
• 1 big onion pour the water that has left from cooking through the sieve into
• 50–70 g salt the pot, and place it in the refrigerator; you will cook buckwheat
• 7 g pepper kasha in it later. Separate the meat from the pork head and cut
• 7 g pimento it into small pieces. Remove the fat that has accumulated on the
• 5 g garlic surface of the water you left in the refrigerator.
• 4 g marjoram Pour the buckwheat kasha into a pot or saucepan and cover
• 3 g cumin with a double amount of water. Bring to the boil and cook slowly
• pork intestine with a diameter 30–32 or 32–34 for about 5 minutes. Set aside and cover with a lid. Sauté the
onions in lard, add the kasha, meat and seasoning. Stir well and,
if necessary, add water from cooking. You need a fairly juicy but
not too soft mixture.
Dip the pork intestine in salt water and gently pull it onto the
front part of the sausage machine. Tie up the end. Fill the
sausage machine with the mixture, so that there is no extra
air in the mixture, and with slow movements begin to fill the
intestine. When the intestine is filled, squeeze the sausages
with your fingers at a length of 10 to 15 cm, then twist and turn
them to make links. You can additionally tie with string. Place the
sausages in salted boiling water to blanch them. Take them out
of the water and leave them on the board to cool down.

Matej Fišer

22