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Bologna Roast

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Fried meatballs of asparagus marinated in sweet and sour spicy brine.

Ingredients:

2-3 kg horseradish meat (body without skin, head and fins) 4 pieces cloves of garlic 4 pcs of egg 3-4 pcs onions 1-2 handfuls of cloves 2 tbsp fish seasoning 1.5 tbsp ground black pepper 1 tbsp marjoram For the brine: 1.5 L of water 0.4 l vinegar 3 pcs large onions 2 pcs bean leaves 1 pc larger carrots 1 pc chillies

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5 tsp salt several marbles of allspice several marbles of black pepper

Procedure:

1. Cut the skinned steer, stripped of head, tail and fins, into 3 parts, boil these in unsalted water for 10 minutes, then skin the meat from the bones
2. In a bowl, season the minced meat with spices and salt, add eggs and 1-2 handfuls of breadcrumbs, mix everything thoroughly
4. Form small balls that flattened fry in hot oil, preferably in a frying pot heated to 160-170 ° C
5. Finished meatballs let them drain on a paper towel and then either serve them, as a classic meatballs, for example with mashed potatoes, or prepare them pickled roast
6. Prepare the brine; boil about 1.5 litres of water together with sliced onion, scraped carrots, peppercorns and allspice, bay leaf, chilli pepper, vinegar and salt, boil for about 5 minutes, then let the brine cool
7. Place the meatballs in a stoneware pot or jar and pour the cooled brine over them, top with the onions and spices from the brine, cover the pot with a lid, close the jar with the lid
5. Let them sit in the fridge for 3 days, then they can be served.

Recommendation:

If we want to keep the roasties for the winter, we need to sterilize them in preserving jars, preserve at 90 °C for about 20 minutes.

Note:

If we are going to make more jars, then in each jar, in addition to the onions and carrots, put 2 bay leaves, 1 chili pepper and a few black peppercorns and allspice.