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Monday, March 18, 2013

COCHINOS WITH SAUSAGE RECIPE FROM MOSTOLES SLAUGHTERS




Grinding Meat and Bacon
Photo by: Lord-Williams
castrated pigs. They are noted for producing good sausage meat. [Pers. Memories. Slaughters Mostoles. 2000-2001:2003; and Serradilla. 1993:141]

SAUSAGES FROM RECIPES USED IN THE  SLAUGHTERS IN MOSTOLES (MADRID)

Ingredients

1 lb lean pork without skin or nerves
1 lb thick bacon without skin or nerves
1 1/3 tbsp salt
2 tsp white pepper
1 tsp rosemary
1 garlic clove mashed
1/4 c white wine
8’ clean and dry small pork intestines or 2’ large pork intestines

Preparation

Grind the meat and bacon two or three times in the meat grinder until finely ground. Put it in a tough or tub. Add garlic and season with salt, pepper and rosemary. Knead well adding wine. Dampen the intestines,  extend them on a table and stuff them.

Lucca, the cat, only likes gourmet sausage!
Photo by: Lord-Williams
Do not over stuff. Make sausage links 4” long if using small intestines and 5”-6” for large intestines.  Prick each link several times with pins to prevent them from exploding.

Boil them for 30 minutes. Remove and store until ready to eat.

When ready to fry. Put them in water at room temperature for 2 minutes. Remove and pat dry. Warm a frying pan add olive oil or lard and fry very slowly turning them to brown on all sides. Remove from heat and drain off grease. Serve warm.





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