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Extravagant Black Pudding

Albena AsenovaAlbena Asenova
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Extravagant Black Pudding
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23/02/2017
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Preparation
40 min.
Cooking
120 min.
Тotal
160 min.
"Just know that every minute you spend preparing black pudding equals hours of good times with friends at the table."

Ingredients

  • pork - 3.5 lb (1.5 kg), streaked meat
  • offal - 1 pork larynx, 1 lung, 1 heart, 1 spleen, kidneys + large intestines
  • pork - 17.5 oz (500 g), lard and jowls
  • rice - 3/4 cup
  • cumin - 1 tsp
  • black pepper - 1 tsp
  • savory - 3 tbsp
  • garlic - 1 small head
  • salt - 5 tbsp
  • onions - 3 heads
  • vinegar
measures

How to cook

Begin by washing the large intestines, turning them inside out and washing the inside well. Turn them back out again and place them in water with vinegar, along with the coarsely chopped onion. Leave them as is for at least an hour.

Next, boil the larynx, lung, heart, spleen and kidneys for about 10 min. Once slightly boiled, wash them and cut them into tiny pieces. What you need to do here is remove the hard parts of the lung.

Cut the streaked meat and jowls finely as well. Put the rice in a pot with 1 cup water and boil with a pinch of salt until it swells.

In a large pot, place the chopped ingredients, rice and sprinkle with the spices and mashed garlic. Mix everything well and leave for a few hours for the flavors to mix, then it's time to fill the intestines.

They must not be stuffed tightly because during boiling the rice swells again. Tie the ends closed, then poke holes in all of the intestines with a wooden skewer or thick needle.

Arrange the black pudding in a large and wide container after placing a cooking grid or upside down plate on the bottom, to prevent it from sticking. You can cover the top with a plate as well. Pour on hot water, add a little salt and put the pot to boil on low heat.

Once it's boiled, leave it to cool in the pot and then take it out. This way, it keeps its color.

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