Töltött malac gyomor / Hungary
In a large kettle containing salted water boil for at least 2 hours a pig's
head, some pork skin, several pounds of fat pig's cheek or other fat pork,
an extra pig's tongue or two, and a couple of pig's knuckles. Remove the
meat from the bones and cut into 1-in. cubes. Put the skin through a food
chopper and mix it with meat. Add about a pint of pig's blood and enough fat
from the surface of the cooking stock to make a moist and soft mixture.
Season with salt, black pepper, paprika, and a generous amount of crushed
garlic. Stuff this mixture into one or more cleaned pigs' stomachs, sew up
the openings, and then simmer the stomach just below the boiling point for
about 2-1/2 hours. Drain the stomach, prick it in several places, place a
lightly weighted board on top of it, and allow it to cool. Instead of
simmering, the stuffed stomach may also be smoked.
From Unmentionable Cuisine by Calvin W. Schwabe, University of Virginia
Press, 4th printing, 1996.. ISBN 0-8139-1162-1
Collected by Bert Christensen