Pawaru-Grahmata

№ 2X. nodaļa

Putru desa

Barley and liver sausage with raisins

  • Makes about 1.7 kg (6–8 servings)
  • about 4 hours, plus overnight chilling
  • Melnraksts · vēl nav izmēģināts

1796Putru dessa.

Modernizētslpp. 435–437 · PDF 449–451

The book gives 5/4 mārc. of lamb's liver, about 1 stops of milk for the mixture, 4 eggs, 6 handfuls of suet, 1 of onion, 4 of raisins and 1 of breadcrumbs, which converts to about 525 g of liver and 1.3 l of milk. It gives no amount of barley. We use about two fifths; the barley and its milk are our amounts.

Method

7 soļi
  1. The day before, rinse the barley and simmer it in the milk over low heat, stirring often, for 35–45 minutes, until thick and swollen but still slightly firm. Add a splash of water if it catches.
  2. Put the suet and onion in a frying pan over medium heat and stir for 3–4 minutes, until the fat starts to run and the onion softens. Don't let it brown. Stir this and the raisins into the hot porridge, spread it in a shallow dish, cool, cover and refrigerate overnight.
  3. Trim any skin and tubes off the liver, purée it in a food processor and push it through a coarse sieve.
  4. Break up the cold porridge and mix in the liver, cold milk, spices, herbs, eggs, breadcrumbs and salt. Fry a teaspoon of the mixture until cooked through and taste it for salt (our addition).
  5. Soak and rinse the casings, tie one end and fill them loosely, about two-thirds full, because the barley goes on swelling. Tie the other end.
  6. Lower the sausages into lightly salted water at 80–85 °C, which should just tremble. After 5 minutes, prick them here and there with a fine needle. Poach for 1½–2 hours, until the barley is soft and the centre reaches 72 °C.
  7. Cool the sausages on a rack, then refrigerate. Eat them warm straight from the pot, or fry them whole or sliced in butter until golden on both sides.

Notes

What the book says vs. what we added

the book cooks barley groats in fresh milk to a thick porridge and cools it overnight in a wooden trough. It briefly fries 6 handfuls of diced suet and 1 of red onion and stirs them into the hot porridge with 4 handfuls of washed and dried dark raisins. The ox or lamb's liver is pounded in a mortar and pressed through a colander. Into the cold porridge go 5/4 mārc. of lamb's liver (less if it is ox liver), about a stops of milk, pepper, ginger, nutmeg, dried marjoram and thyme, 4 eggs, a handful of breadcrumbs and salt. Fatty casings are filled loosely, tied and simmered gently for 2 hours, pricked with a fork now and then, then cooled on straw. To serve, they are grilled or fried golden on both sides, or eaten just boiled. The food processor, the thermometer and the scaled amounts are ours.

Keeping

the book keeps them for a couple of weeks in the cold, but not frozen. With liver, milk and egg in them, keep them in the fridge and eat them within 4 days, or freeze them for up to 3 months.

Liver

ox liver is stronger than lamb's, which is why the book uses less of it. Pig's liver also works (our suggestion).

Casings

the book's tauku zarnas are the fatty large intestine (German Fettdarm), sold today as hog middles. Wide hog casings or beef runners also work. Without casings, bake the mixture in a buttered loaf tin, covered, in a water bath at 160 °C for about 1¼ hours, to 72 °C in the centre (our addition).

Context

sausages of barley groats with liver or blood are still everyday food in Latvia, Estonia and Finland. The raisins make this a sweeter, manor-house version.

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