Pawaru-Grahmata

№ 6X. nodaļa

Jēru desas

Lamb's tongue and heart sausages with lemon and cardamom

  • Makes about 1.5 kg (6 servings)
  • about 2 hours, plus a night in the fridge
  • Melnraksts · vēl nav izmēģināts

1796Jehru dessas.

Modernizētslpp. 440 · PDF 454

The book gives no quantities, only "almost as much" suet as meat; the amounts below are ours.

Method

7 soļi
  1. The book peels the tongues raw. It is easier to drop them into boiling water for 2–3 minutes, cool them in iced water and peel off the white skin with a small knife (our addition). Cut away the root with its fat and gristle.
  2. Trim the fat, tubes and hard valves off the hearts and cut them up.
  3. Mince the tongues, hearts and shoulder twice through the fine plate (3 mm), or process them to a paste.
  4. Chop or mince the suet finely (4–5 mm). Mix it into the meat with the salt, lemon zest and spices, then knead in the cold wine and onion broth until the mixture holds together.
  5. Soak and rinse the casings, stuff them and twist into 12 cm links.
  6. Lay the sausages in a non-metal container with the crushed juniper, cover and refrigerate overnight.
  7. Poach in water at 80 °C, with the juniper added, for 15–20 minutes for sheep casings, 20–25 for hog casings, until the centre reaches 72 °C. Serve hot, or brown them in butter first (our addition).

Notes

What the book says vs. what we added

the book takes the tongues from lambs' heads while still raw, peels off the white skin, and chops them very fine with the hearts and a little meat, then pounds them to a paste. Almost as much suet is chopped in, with salt, finely chopped lemon peel, cardamom, pepper and allspice, and the mixture is kneaded with wine and onion broth. The sausages are rubbed with salt and laid in a small cask with crushed juniper berries under the same brine as 10-005. The blanching, the amounts, the night in the fridge instead of the brine, and the cooking are ours.

Brine

the book keeps these raw in brine like 10-005. Don't do that today (see 10-005); our version keeps the juniper and cooks them within a day.

Offal

lamb's tongues and hearts are sold by halal and many Middle Eastern butchers, often frozen. Buy them fresh or thaw them in the fridge, keep them cold and cook the sausages to 72 °C. Without tongues, use more lamb shoulder.

Fat

"almost as much suet as meat" makes a very rich sausage, and lamb suet has a strong taste. Replacing half of it with pork back fat gives a milder result (our suggestion).

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