№ 10X. nodaļa
Spranču desas
French sausages with sweet spices and marjoram
- Makes about 1.5 kg (6 servings)
- about 1½ hours
- Melnraksts · vēl nav izmēģināts
1796Sprantschu dessas.
The book gives 3 mārc. of pork, 2 mārc. of back fat, 2 bread rolls and 6 egg yolks, which converts to about 1.26 kg of pork and 840 g of fat. We use three fifths.
Method
5 soļi- Mince the pork through the fine plate (3 mm), or chop it finely. Cut the back fat into 5 mm dice. Keep both cold.
- Mix in the bread, yolks, cream, spices, marjoram and salt, and the blood if you are using it. Knead until the mixture holds together, then fry a spoonful and taste it (our addition).
- Soak and rinse the casings, stuff them and twist into 12–15 cm links.
- Poach in water at 80 °C, without letting it boil, for 30–40 minutes, until the centre reaches 72 °C.
- Drain and pat dry. Heat the butter until nut-brown and fry the sausages in it for 5–8 minutes, until browned all over. Serve with the brown butter poured over.
Notes
What the book says vs. what we added
the book takes good clean pork from the leg, removes all the sinews and chops it finely, and cuts good clean back fat into small dice: 2 mārc. of fat to 3 of meat, with 2 white rolls soaked in milk, 6 egg yolks, a little fresh cream, mace, cinnamon, cloves, pepper, salt, nutmeg and finely rubbed marjoram. The sausages are simmered gently for about an hour and fried in brown butter. For red sausages a little pig's blood goes in. The amounts of spice and salt, the thermometer and the shorter poaching time are ours: at 80 °C, hog casings are done in well under an hour.
Back fat
the book's speķis may have been salted. If you use salted back fat (Latvian sālīts speķis, Polish słonina), cut the salt to about 12 g and taste the test spoonful.
Blood
a little pig's blood turns the sausages pinkish red. Use only very fresh, chilled blood (see 10-001).
The name
"French" probably just marks these as a refined sausage. The sweet spices (cinnamon, cloves, nutmeg and mace) were usual in 18th-century European cooking.
Oriģināls1796
Sagreesi it tihru zuhku gallu no schkinka, isnemm un sakappa it smalki, sagreesi arri tihru spekku sihkôs 4 ; us 3 . gallas, 2 . spekka, 2 baltas , 6 dseltenumus, druszin , , , , pipperu, , un smalki saberstu , samaisi to kohpâ, pildi un wahri tahs dessas kahdu stundu; kad winnas sarkanas gribb, tad warr druszin zuhku assinis peeleet, un kad gattawas irr pannâ ar bruhnu sweestu iszept.
Mūsdienu rakstībā2026
Sagriezi it tīru cūku gaļu no šķiņķa, izņem un sakapā it , sagriezi arī tīru speķi sīkos 4 ; uz 3 . gaļas 2 . speķa, 2 baltas , 6 dzeltenumus, drusciņ , , , , piperu, sāli, un saberztu ; samaisi to kopā, pildi un vāri tās desas kādu stundu; kad viņas sarkanas grib, tad var drusciņ cūku asinis pieliet, un kad gatavas , pannā brūnu sviestu izcept.
Sastāvdaļas16
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| cūkgaļa no stilba (šķiņķa) | zuhku galla no schkinka | pork from the leg | 3 mārc. |
| speķis | spekkis | back fat | 2 mārc. |
| baltmaizes kukulīšipienā mērcēti | baltas maisites | white bread rolls | 2 |
| piens | peens | milk | |
| olu dzeltenumi | pautu dseltenumi | egg yolks | 6 |
| salds krējums | salds krehjums | fresh cream | |
| muskatziedi (macis) | muskatu pukkes | mace | |
| kanēlis | kaneels | cinnamon | |
| krustnagliņas | negelkenes | cloves | |
| pipari | pippers | pepper | |
| sāls | sahls | salt | |
| muskatrieksts | muskatu reeksts | nutmeg | |
| majorāns | meirahns | marjoram | |
| zarnas (desu apvalki) | sarnas | casings | |
| cūku asinispēc izvēles | zuhku assinis | pig's blood | |
| brūnais sviests | bruhns sweests | browned butter |
Paņēmieni
- kapāt
- pildīt
- vārīt
- cept
Birkas
- desas
- cūkgaļa
Piezīmes
- Sprantschu: franču (sal. franc-, pranc- un vranc- citos vārdos).
- schkinkis: te svaiga cūkas stilba gaļa, nevis kūpināts šķiņķis.
- maisites: mazi baltmaizes kukulīši.
- 3 mahrz. gaļas ap 1,26 kg, 2 mahrz. speķa ap 840 g.
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