Carnival stuffed meat
This typical sausage from Priego de Córdoba, Rute, Carcabuey, Almedinilla and Fuente Tojar is made from minced meat and spices and can be enjoyed throughout the year. Ham, pork, turkey meat and eggs form the basis of a typical product that was traditionally eaten in the time between the 'slaughter' at the end of the year and Lent, since after this the Catholic tradition forbade eating meat.
Ingredientes
- The crumbs from half a kilo bread (made a couple of days before)
- 10 Eggs.
- 500 gr turkey breast
- 500 gr lean pork
- ½ salted heart
- 1 piece of salted tongue
- 200 gr Serrano ham
- 200 gr chorizo sausage
- 5 or 6 garlic cloves
- A sprig of parsley
- Sausage skins to stuff (they can be bought at the butcher's)
- Ground black pepper and saffron strands
Preparation
Soak the tongue and the heart in water for a couple of days before making the recipe.
Mince the meats and mix them in a bowl, add the breadcrumbs and knead everything until a smooth mixture is obtained. Next, add the eggs, parsley, garlic, black pepper and saffron and mix again.
Once the mixture is ready, prepare the casings by closing one of the ends. Then fill the casings leaving a little space at the end and then close them. Once they are all ready, half fill a pressure cooker with water, add a ham bone then the sausages and leave them to cook for 20/30 minutes.
Then leave them to cool and they will be ready to serve.
