≡ Menu

Simmering

Home Smoked Beef Tongue

beef_tongue_cold_cut

Tongue is another meat that does not have the best reputation. But if you think about it, the tongue of any animal is pure muscle meat, even though the texture is rather different from say steak. I have always loved tongue so when I saw an entire beef tongue on offer I couldn't resist.

Goose Rillettes “Pure Oie”

goose_rillettes4

In January I made pork rillettes which turned out very nice. Here is my take on goose rillettes. In principle the preparation is very much the same, but the fact that an entire bird is used makes the procedure and the logistics a bit more difficult.

Sour Tripe

sour_tripe

Some people say it's dog food, others love it. Tripe is a typical poor man's food of the past, but in Germany is has become almost forgotten, except in Swabia. My mother was born near Stuttgart, and in her youth she learnt to prepare all the traditional Swabian dishes. This is how she cooks tripe.

binagoongang1

A few years ago I bought a jar of Filippiono fermented shrimp paste called Bagoong alamang in an Asian grocery, simply out of curiosity. When I looked up what to do with it I was delighted to learn that one of its main uses is actually to make a sauce for pork.

Red Head Cheese

pressack4

Red Head cheese is just as much a variety of head cheese as it is a variety of blutwurst. There really isn't a solid line that separates the two, but obviously in head cheese the gelatinous and connective tissue component is dominating.

Cooked Ham In A Vacuum Bag

kochschinken

Making a nice, succulent cooked ham at home is easier thank you think. All you need is a decent vacuum sealer, nitrite cure and spices to your liking. For my verison I simply used the French quatre épices spice mix.

Kalbskäse and Gelbwurst

kalbskaese2

The very first recipe on this blog was for Leberkäse. Shortly afterwards I made Weisswurst. Here is something that in a way is a cross between the two. Kalbskäse is very much like Leberkäse, but it is made with veal and pork just like Weisswurst and it does not use nitrite, so it is not pink.

Cholent With Kishke

cholent_kishka

Cholent is a meat stew usually eaten on shabbat. It is prepared on Friday and simmered overnight so it can be eaten without breaking the "no cooking" (bishul) shabbat rule.

Lard With Scratchings

Lard has gained quite a bad reputation in recent decades. Whenever the world "lard" is mentioned, the words "arteries" and "heart attack" are likely to follow. But meanwhile the tide has been turning also from the science side of the matter. In many parts of Europe lard with scrathings has traditionally been eaten as a tasty spread on bread, and it is both inexpensive and easy to make.

Homemade Blutwurst

blutwurst10

If there is one type of sausage that divides people, then it is blood sausage. For some it is a delicacy, others feel disgusted by it. It should come as no surprise that I belong to the former group of people. So it is only consequent that I also try to make some proper blutwurst in my sausage kitchen.