Pawaru-Grahmata

№ 22X. nodaļa

Mazas desītes

Little pork sausages with lemon and spice

  • Serves 6
  • about 1½ hours, plus chilling
  • Melnraksts · vēl nav izmēģināts

1796Masas dessites(Voßibchen (?))

Modernizētslpp. 451–452 · PDF 465–466
6 porcijas

The book gives 2 mārciņas each of lean pork and back fat and 8–10 ells of thin sheep casings. That converts to 838 g of each and about 4.3–5.4 m of casings. We use a little less meat and less fat (see Notes); the spice amounts are ours.

Method

7 soļi
  1. Soak the casings in lukewarm water for 30 minutes and rinse them inside (our addition).
  2. Cut 300 g of the back fat into 3–4 mm dice and freeze it for 30 minutes. Cut the pork and the rest of the fat into cubes and chill them in the freezer for 30 minutes. Keep everything below 4 °C while you work.
  3. Mince the pork and the cubed fat twice through a 3 mm plate, or chop them in a food processor until smooth, like a dough, as the book says.
  4. Add the lemon zest, salt and spices and knead until sticky. Work in the cream and wine, then the diced fat, until evenly mixed. Fry a teaspoonful and taste it (our addition).
  5. Fill the sheep casings evenly, without packing them too tight, using a sausage stuffer or a piping bag with a wide nozzle (see Notes). Twist the long sausage into links of 8–10 cm, turning each link the opposite way, to make a chain, or tie them off in pairs with string and cut between the pairs.
  6. Chill for 1 hour so they firm up.
  7. Fry them gently in butter or lard over medium heat for 10–12 minutes, turning often, until golden and the centre reaches 72 °C. Serve them as they are with yellow Robert sauce poured over, or add them to a pie, a fricassee or a ragout.

Notes

What the book says vs. what we added

the book chops lean pork finely and pounds it like dough, cuts the same weight of back fat into small dice, removes skin and sinews, and mixes in finely cut lemon peel, salt, pepper, cardamom, allspice, cloves, coriander, mace and nutmeg, all finely ground, with fresh cream and wine. The mixture goes through a karaša syringe, so 8–10 ells of thin sheep casings can be filled quickly. The sausages can be twisted into a chain, or tied and cut into small pieces in pairs, and fried in a pan, put into pies, fricassee or ragout, or served as they are with yellow Robert sauce (p. 229). The spice amounts, the reduced fat, mincing part of the fat and the temperatures are ours.

Fat

the book's equal weights of meat and fat (50 % fat) make very soft, rich sausages. We use about 40 %, still more than most sausages today. For the book's version use 600 g of each.

Filling

the book's karašā spicē is almost certainly the karašu sprice of chapter 8 (08-041), a plunger syringe for pressing out biscuit dough. A sausage stuffer, or a piping bag with a 1 cm nozzle, does the same job with thin casings.

German name

the hand-copied subtitle is unreadable as German; the original printed name is lost.

Storage

keep raw sausages in the fridge and cook them within 2 days, or freeze them for up to 3 months.

Only in the handwritten copy

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

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