Pawaru-Grahmata

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Rice sausages with raisins

  • Serves 6
  • about 2½ hours
  • Melnraksts · vēl nav izmēģināts

1796Rihschu dessas.

Modernizētslpp. 449–450 · PDF 463–464
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Rinse the rice. Bring the milk to the boil in a heavy pan, add the rice and cook it gently, stirring often, for 30–35 minutes, until it is a thick porridge. Spread it out on a tray and cool it quickly, then chill it (our addition).
  2. Soak the casings in lukewarm water for 30 minutes and rinse them inside (our addition).
  3. Mix the cold rice with the diced fat, onion, raisins, currants, soaked bread, butter, sugar, eggs, salt and herbs, if using.
  4. Fill the casings loosely, since the rice swells further, and tie off sausages about 15 cm long. Prick any air pockets with a clean needle.
  5. Heat the milk and water to about 80 °C in a wide pan and poach the sausages gently for 20–25 minutes, until the centre reaches 72 °C. Don't let it boil, or the casings may burst.
  6. Lift them out and drain. Fry them in butter in a frying pan over medium heat for 8–10 minutes, turning, until brown, or brush with butter and grill them.

Notes

What the book says vs. what we added

the book boils rice in milk to a thick porridge and, once cool, mixes in chopped pork fat, onions, raisins and currants, crumbled bread soaked in milk, butter, sugar and eggs, with sausage herbs if you like. The sausages are made "as is known", boiled in milk and fried brown on a gridiron or in a pan with butter. The amounts, the salt, the milk-and-water poaching liquid and the temperatures are ours. Pure milk scorches easily; half water is safer.

Only in the handwritten copy

this recipe survives only in the hand-copied pages at the end of the National Library of Latvia's copy (pp. 449–452).

Onion

the book adds it raw. If you prefer a milder taste, soften it in a little butter first.

Safety

cooked rice left warm can grow Bacillus cereus, so cool it quickly and keep it chilled until it goes into the casings. The pork fat and eggs are raw, so cook the sausages to 72 °C in the centre. Poached sausages keep for 2 days in the fridge.

Similar dishes

rice and pork sausages are still made in Sweden at Christmas (risgrynskorv), though usually without raisins or sugar.

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