Homemade Sulc

Homemade sulc (huspenina) prepared during a home slaughter.

Ingredients:

Rule for 4 servings: 350 g pork shoulder with skin 150 g root Vegetable Recipes (celery, parsley, carrots) 5 pcs

td>balls of whole pepper 5 pcs balls of allspice 3 pcs of peppercorns 1 pcs bean leaf 1 pc small onion 500 ml water 50 ml vinegar ground black pepper salt deer loin mold

Procedure:

1. Wash the pork legs and meat, or sear the remaining bristles with fire
2. Place the meat in a pot, cover with cold water, add salt and spices
3. Cook over low heat until the meat is tender, skimming off the fat and foam from the surface as it cooks
4. Before the end of cooking add cleaned, cut into larger pieces Vegetable Recipes, cut in half, peeled onion and vinegar, cook until tender
5. Remove the cooked meat and Vegetable Recipes from the broth and let it cool for a while
6. Strain the broth, let it stand for a while and skim off all the fat from the surface with a ladle
7. Chop the meat finely, dice the root Vegetable Recipes and mix everything together with the broth in a bowl
8. Season to taste with pepper and salt
9. Pour the mixture into the deer back mould and let it cool and then set in the fridge
10. Tip the sausage out of the mould by dipping the bottom in warm water for a moment, then the sausage will simply tip out.

Recommendation:

Serve with fresh bread, onions and vinegar.