Homemade smoked lard with dried mushrooms and plums *

Is lard healthy?

We don't even try to start discussing this topic ;-)

This lard has one advantage - it is tasty. And if we make it ourselves, from fresh and good-quality products, from time to time we can allow ourselves a bit of "madness" ;-)

... with pickled cucumber... yum ;-)


Components

500g of pork fat

100g of smoked bacon

150g "barrel" sausage

3 shallots

3 California Prunes

3 dried porcini mushrooms (soaked, boiled, drained)

4 cloves of garlic

4 crushed juniper seeds

salt, pepper to taste - the amount depends on the saltiness of the smoked meats used

Execution

The lard is finely cut or ground in a meat grinder with a coarse mesh strainer. Then melt over low heat in a pot with a thick bottom.
When we have melted greaves, add very finely diced sausage and bacon and fry until browned.
Finally, add shallots, chives and plums, crushed and chopped garlic, juniper. Season with salt and pepper. Stir and fry for 1-2 minutes.

Put the warm one into jars or clay containers.

* recipe after minor modifications taken from the magazine Kuchnia 01/2017

also check

Pate with pistachios and Calvados

pasztet-z-pistacjami-i-calvadosem

Empanada with veal and vegetables

empanadas-z-cielecina-i-warzywami

Hummus with dried tomatoes and aromatic spices

hummus-z-suszonymi-pomidorami-i-aromatycznymi-przyprawami

Ukrainian borscht made of beetroot leaven

barszcz-ukrainski-na-zakwasie-z-burakow

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