Necessary products:
60 g or 2 m of skull (intestines). You can buy in any clear store
or on the market
1 kg of pork (shiya or something fattier)
200 gr. of lard
0.5 tsp. salt
Red pepper, small black pepper
1 head of chickpeas (medium)
Cooking process:
At home, we thoroughly shave, clean all the filings, veins (if any).
Remove the skin.
I like chopped cow meat, it's when the meat is trimmed with a knife. I don't like minced meat in cowbass. And so we'll be careful (but not fanatic) to cut the meat.
We add all the specialties - black and red pepper, salt. The chasnik can be seasoned, or it can be passed through a press and also fed into the mince.
Now the most important thing is to mix the minced meat. Okay, that's it. We're gonna be really, really squeezing for 20 to 30 minutes. To get all the specialties into every piece of meat.
At the end of this time, when you notice that the meat has taken on a different texture and the fibres have loosened a little, you should stop the stirring, cover the stuffing with a crunchy, but not too tightly, so that the stuffing does not puff up and put it in the fridge or in a cold room. If you are making cowbasa in the cold season, for 12 years or overnight.
After 12 years, mix the stuffing again. Soak the tripe according to the instructions, it's simple.
Clean and wash the intestines, if you will spare and add already cleaned and salted intestines, it is good. But don't be idle, clean once more lightly and wash well.
We buy at the market pork - meat and bacon, or if you trust your store, in the store. There are also farm stores, they also sell excellent meat.A special nozzle for forming cow pies. If you don't have one, use a wide-mouth plastic bowl. Stretch the length of the casing or casing you choose. The edge of the centimeters should be loosened, then we will close it.
Begin the process of stuffing the cow pies. We try to roll it not too straight, so that the shape of the loaf is visible. If it is packed too tightly, it will burst when it is cooked.
If you are making a long cow, it is better to knead it in several places.
We leave the cowbasa in a warm room for 20 minutes, so that the minced meat can warm up.
We pierce all the cowbaks in several places with a knife or toothpick so that when cooking the cowbaks, there is no air that we could not see when we sealed them.
Boil for 20 minutes after boiling. Let it cool and put it in the fridge.
After boiling, you can lightly grease the cowbasa.
Or you can bake it in the oven for a day without cooking it, having first oiled the deco. You can also cook cowbaks on a barbecue or grill.
Make it yourself, please your family and friends. Enjoy!
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