Audio
SENIOR MEMBER
- Joined
- Mar 19, 2012
- Messages
- 5,411
- Reaction score
- -3
- Country
- Location
Red cabbage and potato mash, with with a pan fried slice of blood sausage and apple.
Same, with cooked potato and sauteed beet root
Escargots, cuisses de grenouille anyone?
You like it don't you? I suppose it goes in same category as snails and frog legs.....
2 liters of blood and 2 and a half pounds of i'm guessing fat with a bit of meat (if "spek" is "speh" like we have here, that has 50% fat and 50% meat.)...lmao....double gross if "spek" has double meaning like "speh" does here and it means, literally chunks of fat. Coincidentally , the white parts in my pics inside the blood sausage are exactly that.
If you're in for gross things, i can present to you "zolca", rough google translate of recipe:
You need:
pork head , tail , claw 2 , pork skin, pepper, bay leaf , onion, garlic , salt
Cut pig's head , tail and hooves and put everything to cook in a large pot , pour 4-5 liters of cold water . Add pepper, bay leaf , garlic and salt to taste . cook on low heat until the meat does not withdraw from the bone until the water almost evaporates .
Meat harvested out soup Strain and cool. Fat layer accumulated in the broth recorded and saved . Chilled meat is cut into pieces , remove the bones and then season and mix. Pour in the broth , weight , and that the bile harden. use it until the next day .
Flan cut into pieces and serve with bread or you can do as a salad : with oil, vinegar and onion.
It has a gelatinous texture, not unlike snails but less gooey and it wobbles if you'd touch it like it is on above picture and is just gross.
Last edited: