Pork liver sausages are for those who truly can appreciate the taste of old dishes, strong, tough, but absolutely delicious.
It's an Abruzzese tradition that goes back in time. They consist of a combination of pork flavors - pork belly and liver together with minced garlic, minced orange peel, bay leaf, hot pepper powder, salt and pepper.
Ingredients
2 lb. of pork meat (pork belly)
2 lb. of pork liver
Salt
Black pepper
2 Orange peel
1 chopped garlic
4 tablespoons of hot pepper powder
3 or 4 bay leaves
Pork casings
Preparation
The liver is finely chopped by hand with a knife. The pork belly fat is ground using a meat grinder. Add the fat to the pork liver. Add orange peel, garlic hot pepper and bay leaves, salt and pepper.
The meat mixture is left to flavor overnight and then stuffed in pork casings.
They are hung to dry for 3 to 5 days. At this point, they are ready to be grilled or cooked in the oven.
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