Difference between revisions of "Desros"
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* 2 [[garlic]] cloves (optional) | * 2 [[garlic]] cloves (optional) | ||
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# Chop [[onion]]s and cool in a small amount of fat until transparent. | # Chop [[onion]]s and cool in a small amount of fat until transparent. | ||
# Instead of frying in fat, [[onion]]s may be simmered in about 2 cups of [[water]]. | # Instead of frying in fat, [[onion]]s may be simmered in about 2 cups of [[water]]. | ||
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[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
| − | [[Category:Lithuanian Meat | + | [[Category:Lithuanian cuisine]] |
| − | [[Category:Pork | + | [[Category:Meat Recipes]] |
| + | [[Category:Pork Recipes]] | ||
| + | [[Category:Meat Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
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Latest revision as of 13:17, 15 July 2012
Ingredients
- hog casings
- 10 lbs of fresh pork shoulder
- 2 onions
- 1 tbsp pepper
- 1 tbsp allspice
- salt
- 2 garlic cloves (optional)
Procedures
- Chop onions and cool in a small amount of fat until transparent.
- Instead of frying in fat, onions may be simmered in about 2 cups of water.
- Cut meat into very small pieces or put through coarse grinder.
- Add onions with fat [or water] in which they were cooked, pepper, allspice, and salt.
- If garlic is used, chop until fine.
- Combine thoroughly.
- Stuff into washed hog casings.
- Boil in water approximately 1 hour.
