Pawaru-Grahmata

№ 7X. nodaļa

Desas no cūku plaušiem

Pork lung, heart and kidney sausages

  • Makes about 1.4 kg (6 servings)
  • about 1½ hours, plus overnight soaking
  • Melnraksts · vēl nav izmēģināts

1796Dessas no zuhku plauscheem.

Modernizētslpp. 441 · PDF 455

The book gives no quantities, only a third as much pork fat as offal; the amounts below are ours.

Method

6 soļi
  1. The night before, halve the kidneys and cut out the white core. Put the lungs, heart, kidneys and back fat in separate bowls of cold water and refrigerate overnight, changing the water two or three times.
  2. Drop the lungs into a pan of boiling water and lift them out as soon as it comes back to the boil, after 2–3 minutes. Cool them, then cut out the windpipe, the large airways and the blood vessels.
  3. Mince the lungs and the raw heart and kidneys through the fine plate (3–4 mm), or chop them finely.
  4. Cut the back fat into 5 mm dice. Knead everything with the spices and salt until it holds together.
  5. Soak and rinse the casings, stuff them and twist into 12 cm links.
  6. Poach in water at 80 °C for 20–25 minutes, until the centre reaches 72 °C. Eat hot, or brown them in butter, with cabbage or boiled potatoes (serving suggestions ours).

Notes

What the book says vs. what we added

the book scalds the lungs in boiling water just until it boils again, slices them, removes the vessels and chops them very fine with the raw hearts and kidneys. A third as much pork fat, soaked overnight in water that is changed often, is diced small and kneaded in with mace, pepper, ginger, a little coriander and salt. The mixture goes into thin casings, and the sausages are kept under a cold salt brine in a wooden tub or small cask. All the offal and fat are soaked overnight before cutting. The amounts, the mincer, the cooking and the thermometer are ours; the book doesn't say how the sausages were cooked.

Brine

the book stores these raw in brine (see 10-005). Cook them fresh instead, within a day of making them, or freeze them raw.

Lungs

they are banned from sale for food in the US and rarely sold elsewhere; a butcher who sells whole plucks may have them. Without lungs, use 800 g of pig's heart and pork shoulder with the kidneys.

Kidneys

soaking them, as the book does, takes away some of their strong smell. Buy them very fresh, pale and firm, and cook within a day.

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