Silvercrest 377068 2110 Operating Instructions Manual page 19

Recipes
Coarse liver sausage
2 kg Bellypork with rind
500 g Pig liver
500 g Onions
100 g Pork dripping
2 Tsp crushed Allspice
1 Tbsp Thyme and Marjoram, dried
1 Tsp white Pepper
1 Tbsp Salt
Preparation
Boil the bellypork for 1.5 hours in salt water and then allow it all to cool.
Subsequently, turn it through a mediem meat grinder disc. Turn the liver through
a fine hole grinder disc.
Dice the onions and cook them in dripping until glassy. Add the meat, liver,
spices and a 1/4 liter of the pork belly broth and then stir it all vigorously.
Immediately fill the mixture into prepared jars. Fill the jars only to 1/3!
Boil the jars for about 2 hours at about 98 °C.
This recipe can be varied in different ways: for example, add various herbs,
garlic or cubed bacon.
Pumpkin, sweet and sour
2 kg Pumpkin
1/2 l Vinegar
1 l Water
1/4 l Wine vinegar
1 kg Sugar
Juice and rind of one Lemon
a Ginger root ( fresh ginger cut into slices)
a stick of Cinnamon
a few Cloves
Preparation
Halve the pumpkin and remove the pith. Peel the pumpkin and cut it into small
cubes. Weigh the pumpkin cubes and wash them. Cover them in a bowl with a
diluted vinegar solution (use a 1/2 liter of vinegar and 1 liter of water for 2 kg of
pumpkin flesh). Let the pumpkin cubes stand in it for 12 hours. On the next day,
pour the solution away and leave the pumpkin cubes to drain well.
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■ 16 SEAD 1800 A1