Pawaru-Grahmata

№ 20X. nodaļa

Mandeļu desas

Almond sausages

  • Serves 4–6
  • about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Mandelu dessas.

Modernizētslpp. 450–451 · PDF 464–465
4 porcijas

The book gives ½ mārciņa of almonds, the crumb of 2 white loaves, 2 onions, a handful of coriander and scrambled egg from 6 eggs. That converts to about 210 g almonds. The other amounts are ours.

Method

8 soļi
  1. Grind the almonds finely in a food processor (or pound them in a mortar), adding the rose water a little at a time so they turn to a paste and don't go oily.
  2. Put the bread in a pan with the milk, onions, bay leaves, thyme, marjoram and coriander. Simmer gently, stirring, for 10 minutes, until it is a thick mush. Take out the onions, bay leaves and thyme stalks.
  3. Soak the casings in lukewarm water for 30 minutes and rinse them inside (our addition).
  4. Make soft scrambled eggs with the 6 eggs and 20 g butter, then rub them through a coarse sieve or colander, as the book does.
  5. Mix the bread mush with the almonds, the chopped fat, clarified butter, sieved egg, lemon zest, nutmeg, salt, cream and sugar. Stir it over low heat for 3–4 minutes, until warm and evenly blended.
  6. Fill the casings loosely and tie off sausages about 10 cm long.
  7. Make them as the crayfish sausages (10-017): poach them in the milk and butter at about 80 °C for 10–12 minutes, until the centre reaches 72 °C, and drain them. Brush them with melted butter, put them in small paper cases brushed inside with butter, and cook them on a ridged grill pan or in a frying pan over medium-low heat for 3–4 minutes on each side, until golden.
  8. Serve them on a folded napkin in their paper cases.

Notes

What the book says vs. what we added

the book pounds ½ pound of blanched sweet almonds with rose water, boils the crumb of 2 white loaves with milk, 2 whole onions, bay leaves, thyme, marjoram and a handful of coriander, removes the onions and bay leaves, then mixes in the almonds, finely cut fat, clarified butter, scrambled egg from 6 eggs and butter rubbed through a colander, chopped lemon peel, grated nutmeg, salt, a spoon of cream and sugar. The mixture is warmed over the coals and the sausages are made "as taught for the crayfish sausages". The amounts of bread, milk, fat and seasoning, the casing size and the temperatures are ours.

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).

Coriander

a handful of coriander seed would overwhelm the almonds, and the book doesn't say to take it out. We use 1 tsp. You can tie the seeds in muslin and remove them with the onions.

Fat

the book says only "fat". Suet or pork fat makes a richer sausage; butter makes it meat-free.

Allergens

almonds (tree nuts), egg and milk.

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