Smetana sausages
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Cream sausages made according to a recipe from the last century from the area around Ústí nad Labem.
Ingredients:
Procedure:
To make cream sausages, use the leanest, short-fibred meat possible, preferably pork leg or pelvic bone and fatty pork belly or fatty trimmings from the fat. Process the meat and remove any hard tendons or blanks.
1. Grind the lean and fatty meat separately, grind the lean meat as finely as possible twice on the machine, grind the fatty meat twice as well
2. Place the buns soaked in about half the amount of cream to which you have added the seasoning mixture with salt about two hours beforehand in a larger bowl (weigh the seasoning on the sausages and then crush them in a rubbing bowl), and spread them out so that their crusts are not obvious
3. Add the finely minced lean minced meat to the bowl and mix the mixture thoroughly so that the meat combines with the buns and cream to form a solid mass
4. Add the minced fatty meat, the rest of the cream and stir to combine the ingredients well into a whole, soft, light and crisp yarn.
Cream sausages can then be prepared in several ways:
They can be prepared similarly to meatballs or meatloaf. If we choose the meatball variant, we coat them in flour and fry them in fat on both sides. In the case of the meatloaf variant, brush them with egg white and put them in the oven to bake. However, the prepared sausage mixture can also be stuffed into mutton casings or thin pork intestines. If you choose the casings option, after filling, cut off pieces about 30 cm long, weighing about 150 g. These pieces are then twisted into the shape of a snail’s shell, which is strengthened by piercing with a skewer. Coat them in flour and fry them in fat on both sides.
Note:
The recipe was posted on the fecebook by Mr. František Eichler.
