Tlačenka dle George

Last Updated on October 1, 2024

Homemade pressure cooker made from pork and other ingredients. This recipe proves that you don’t have to slaughter a whole pig to make a good pork sausage at home.

Ingredients:

Ingredients for approx. 4 kg of pressure cooker: 1 kg pork shoulder 1.5 kg 1.5 kgpork knee (approx. 1 piece) 0.8 kg pork leg (approx. 2 pieces) 0,8 kg pork heart (approx. 2 pcs) 0,8 kg pork tongue (approx. 2 pcs) 3 tbsp salt (more to taste) 1 pc

td>larger onion

3 pcs bean leaf 5 pcs new spices 10 pcs pepper in whole 2 pcs of garlic 10 l of water majorana ground pepper

Procedure:

1. Place the knee, legs, heart, tongue and pork shoulder whole in a 10L large pot
2. Cover with water (meat must be under water)and bring to a boil
3. Add salt, onion, bay leaf, allspice and peppercorns
4. Cook for about 3 hours
5. After about an hour, pull out the shoulder (the meat must be soft)and cut into about 2×2 cm pieces
6. Gradually pull out the knee, then the heart and finally the tongues (everything must be soft, i.e. well cooked)
7. Cut everything lean into pieces (2×2 cm)
8. Grind the skins and small trimmings on a meat grinder and grind two cleaned garlic sticks while grinding the skins
9. Throw away only the skin from the tongues!
10. Remove the legs from the broth and after boiling we will have about half of the liquid left in the pot (5 l of broth)
11. Use a sieve to fish out the bay leaf, onion, pepper and allspice balls
12. Mix it all back together, i.e. the broth with the meat pieces and the minced skin with the garlic
13. Add ground pepper and marjoram to taste, or add salt so that the whole mixture seems salty at the edge of the carrying capacity (the point is that the salt breaks down and then the meat is half as salty as the broth seems before it solidifies
14. Tie the bags for the meatloaf tightly on one side with a thread (buy in a stationery shop or department store)
15. Fill the meat and the broth evenly with the ladle and tie the other end with the thread as well
16. Place the still slightly lukewarm doughnut carefully in the fridge and leave to set until the next day 17. Make about 1.5 doughnuts with the above ingredients, that’s about 4 kg of puskáčka.

Recommendation:

Filling the bags is not possible without four hands, so you need to invite a helper for this part of the production.

Note:

Note:

Don’t skimp on the garlic and pepper, but be careful with the marjoram because it is very aromatic and not everyone can tolerate its pungent aroma.Garlic and onions are best from our farmers, Spanish or Chinese products have very little intense aroma and flavor and it takes about 1/3 more ingredients to make the tlachenka palatable for days to come.