Bologna Roast II

Horseshoes of horsemeat fried in a triple wrapper, marinated in vinegar brine for 3 days, or preserved.

Ingredients:

1 piece of pork belly smooth flour breadcrumbs egg pepper salt frying oil For the brine: 1.5 L water water 0.4 l vinegar 1 pc large onions 1 pc larger carrots 1 pc of bean leaf 1/2 pcs leek 5 tsp salt several marbles of allspice several marbles of black pepper

Procedure:

1. Cut the cooked meat from the asparagus into horseshoes, rinse under cold running water and dry preferably with paper towels
2. Salt with sea salt and herbs, wrap in triple coating
3. Fry the prepared horseshoes in well heated oil, on both sides, until golden brown, let cool
4. Place the baked portions of fish in a stoneware pot or glass and pour the cooled brine over them
5. Let it sit in the fridge for 3 days, you can serve it immediately or put it in jars and pour the hot brine, let it stand for 24 hours, then strain it and finally bring it almost to a boil again
6. Close the jars thoroughly with a lid and sterilize at 90 °C for about 20 minutes.

Preparation of the brine: Boil about 1.5 litres of water with the onion slices, scraped carrots, leeks, peppercorns, allspice, bay leaf, vinegar and salt for about 5 minutes, then let the brine cool.