Pork Sujuk

IlariaIlaria
MasterChef
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Pork Sujuk1 / 5
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Preparation
80 min.
Тotal
80 min.
Servings
12 pieces
"The tastiest sujuk needs to be hung up real high to dry. That`s the only way to ensure it isn`t eaten right away."

Ingredients

  • pork - 7.5 lb (3.5 kg)
  • bacon - 2 lb (1 kg)
  • salt - 2/3 cup (160 g)
  • black pepper - 1 tbsp (16 g)
  • intestines - small, beef
measures

How to make

Pass the pork meat and bacon through a meat grinder 3 times. Season the resulting blend and knead well with the spices.

Stuff the intestines and twist them at intervals. Put these sujuk between 2 wooden boards and place a weight on top so that they flatten.

The next day, smooth out the sujuk with a rolling pin so that the stuffing is distributed evenly and hang them up to dry in a dry, ventilated area.

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