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TRUE EUROPEAN
CRACKLINGS
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PORK SAUSAGES
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BROTH JELLY
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PORK HEADCHEESE
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TRUE EUROPEAN

CRACKLINGS





CRACKLING
pork fat and or bacon

Slice pork into small pieces about 1/4" thick and 1/2" wide. Fry over medium heat in a cast iron skillet until golden brown.
Drain on paper towels and serve.



CRACKLING SPREAD 1
250 g of pork cracklings
1 medium onion
3 garlic cloves
1 teaspoon of chilli spice
hint of salt

Ground cracklings, onion and garlic. Mix with spice and salt. Spread on a fresh bread. Store in fridge.

CRACKLING SPREAD 2
250 g of pork cracklings
1 medium onion
3 garlic cloves
1-2 dill pickles
2 tbl spoons of mustard
1 teaspoon of chilli spice
hint of salt

Ground crackling, onion and garlic. Cut pickles into small pieces, add mustard, chilli pepper and salt. Mix well. Spread on a fresh bread.

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PORK SAUSAGES (White Pudding)

1 quarter pint of fresh pig's blood
8 oz. bread cut into cubes
1 quarter pint of skimmed milk
1 lb. cooked barley
1 lb. fresh beef suet
8 oz. of fine oatmeal
1 tsp. salt
2 tsps. ground black pepper
2 tsp. dried mint

WHITE PUDDING a variety made without blood, that is replaced with minced liver

Soak bread cubes in milk in a warm oven. Do not heat the milk beyond blood temperature. Have the blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with salt and pepper and mint. Have ready two or three large roasting pans. Divide the mixture between them, they shouldn't be more than three-quarters full. Bake in a moderate oven (350*F. for about an hour or until the pudding is well cooked through. This makes a beautifully light pudding, which will keep well in a cold cupboard or fridge.
PORK SAUSAGES












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PORK BROTH JELLY
55% fully cooked pork legs and knees 30% pork broth
15% vegetables (or pickle and onion)
10g whole black pepper
10g allspice (whole)
3g bay leaf
5g thyme
600g vinegar
120g salt

Fully cook pork knees and legs. Remove the meat from the pot (leave the broth from the meat on a side) and cook the meat in a water on a medium or low heat until soft - add the spice to the water (place the spice into a linen sack). When the meat is fully cooked, remove it from the broth, remove bones and cut the meat into an inch sized cubes. Strain the broth, pour it back to the pot and bring to the boil. Add cut vegetable (carrot, celery root, parsley), vinegar, salt and meat cubes. Boil. Add cut pickle and onion. Boil. When the broth jelly is done, pour it into a desired containers and let it cool down.

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PORK HEADCHEESE
50% or more lean meat (shoulder or neck)
40% fatty meat (pork side, meat from the head)
10% pork heart and tongue
pork broth

Spice per 10 kg's of headcheese:
200g salt
20g ground black pepper
15g ground allspice
40g onion - cut on a small pieces
You may add also marjoram and garlic

Cook all meat ingrediences in a pot of very lightly salted water. Cut meat into cubes 1 to 1 1/2 inches and place it in a larger container, add ground black pepper, ground allspice, salt, cut onion, ground heart and tongue and broth. Mix well. Fill up a cheese cloth, plastic bag (or a milk carton) with this mixture. Let it stand. Slice and serve with vinegar and sliced onion.
PORK HEADCHEESE





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