Ham Pressure Cooker

Last Updated on March 28, 2024

Recipe for lean pancake from the book Forgotten recipes of meat products by L. Steinhauser (Last Publishing House 1991). Most of the recipes in the book date from the 1930s, when honest sausage products were still made without substitutes and chemical additives.

Ingredients:

4 kg pork shoulder 2 kg pork neck 2 kg knee 1 kg of rinds 50 g of grated onion 20 g black pepper 10 g black pepper mayonnaise 4-5 pcs pork gizzards or beef diaries (can be substituted for the press bags) 4 pcs strips of grated garlic

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meat broth as needed salt to taste meat sauce

Procedure:

Cut the pork into rough chops of 0.5 kg (chops – coarsely ground or chopped and salted meat) and salt to 3%.

The next day, top up the juice with water so that the meat is submerged in the liquor. After about a week to 10 days of letting the meat sit in a cool room, remove the meat and cook to a semi-solid consistency.

Sort the cooked, steamed meat well. Cut the lean pieces into cubes with a 2 cm edge, and sort out the fatty meat if possible.

Cook the skins until tender, mince and add to the meat with the stock, adding the stock judiciously, only to adjust the consistency, which should be thick. Add spices, add salt to taste and fill the hot mixture directly into the prepared wrappers, from which we try to expel the air when tying.

Cook the patties for at least 1 hour in water 85-90 °C. Some butchers do not boil the tlačenka, they fill it hot, but still this product has less marketability and the mosaic is slightly cloudy. Boiling at least clarifies the aspic of the tlačenka.

Cool spread out on plates with turning and pricking for air.

Note:

Text and illustration photo: D. M.