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Get out of the house

Get out of the house



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Put the liver to boil in boiling water for about 15 minutes. The meat is boiled separately with a little salt, as well as the kidneys. The kidneys do not boil for more than 15 minutes. The meat must be left until the fork enters it.

Meanwhile, clean the onion, wash it and heat it in 100 ml of oil and a little water, then leave it to cool.

After the organs have boiled (make sure the liver makes a lot of foam, I changed the water a couple of times, it was a bit full of foam and clotted blood) and let them cool. We let the meat soup clear and put it in a bowl.

We put the meat, the liver, the kidneys and the onion through the mincer, as well as the smoked pork goose (we shape the mouse and put it aside, it is not used for lebar). We pass them once again through the small sieve of the mincer to become finer. I would suggest it be given by the robot, it comes out finer. Match the salt and spice mixture, add the soup and knead well and then fill the mats with this mixture.

Put the stuffed mats to boil in cold water, but first tie them at the ends so that the composition does not come out and prick them from place to place with the needle so as not to burst when boiled. They last about 45-55 minutes. Leave to cool in the juice, then drain and press under a few weights.

It is served with great appetite!


  • Pork liver (1 kg)
  • 2 pork kidneys
  • pork belly (1 kg)
  • 2 lungs
  • The heart and spleen
  • Thick pork matte
  • Bay leaves
  • Thyme
  • Peppercorns
  • Salt
  • An onion (optional)

All pig organs and pig goose are washed very well with cold water and left in the water for about half an hour to allow the blood to come out.

The liver, kidneys, lungs, heart and spleen are boiled together in a pot of water to which are added half-cut onions, bay leaves and peppercorns. Boil the pork chop separately in another pot.

As soon as the pots have started to boil, it is necessary to permanently remove the foam formed on top.

Pork goose is the first to boil and you can take care of it, until the rest of the ingredients boil. It will have to be cleaned of mice, and then it will be cut into smaller pieces so that it can pass more easily through the mincer.

As soon as all the ingredients have boiled, they are chopped with the help of the mincer, alternately, because the liver, due to its consistency, is much harder to chop. Credit: savoriurbane.com


  • Pork liver (1 kg)
  • 2 pork kidneys
  • pork belly (1 kg)
  • 2 lungs
  • The heart and spleen
  • Thick pork matte
  • Bay leaves
  • Thyme
  • Peppercorns
  • Salt
  • An onion (optional)

All pig organs and pig goose are washed very well with cold water and left in the water for about half an hour to allow the blood to come out.

The liver, kidneys, lungs, heart and spleen are boiled together in a pot of water to which are added half-cut onions, bay leaves and peppercorns. Boil the pork chop separately in another pot.

As soon as the pots have started to boil, it is necessary to permanently remove the foam formed on top.

Pork goose is the first to boil and you can take care of it, until the rest of the ingredients boil. It will have to be cleaned of mice, and then it will be cut into smaller pieces so that it can pass more easily through the mincer.

As soon as all the ingredients have boiled, they are chopped with the help of the mincer, alternately, because the liver, due to its consistency, is much harder to chop. Credit: savoriurbane.com


Method of preparation

Put the mats in cold water with vinegar for an hour, then wash with warm water (rinse with cold water).

Boil the pork belly in water with a little salt. I boiled it separately because I had more and I also made the drum, & icircnsă if you want to use a little heart in the recipe, you can boil the heart & icircn the same pot with the meat.

Separately, clean the liver of the veins, wash it well, wash it well in cold water and boil it in a pot of cold water and a pinch of salt.

& Icircndremove the foam all the time. After the water has cleared, you can add spices & icircn water from the meatball. I put bay leaves and peppercorns.

When the liver is boiled (because your liver is beautiful, it is no longer red), turn off the heat and let it cool in the boiling water so that it does not change color. & Icircl you can also remove it on a tray if you want it to cool faster, & icircnsa keep in mind that the edges are still oxidizing.

Finely chop the onions and fry them in a little oil until they turn golden. Let it cool.

Once all the ingredients are cooked and cooled, pass them through the mincer, using a small sieve, to obtain a fine paste. Mix (fry & acircnți) with a fork and season with salt. Because my mixture was dry and needed more fat, I added a little lard. & Icircnsă if you have a meat with a lot of fat, there is no need. Stir and see how you like it. Fill the pork belly with the resulting mixture. I portioned it & icircn 4, to store them easier later.

Now boil the leek in iced water for 15-20 minutes. If you want to slice it into smaller pieces, make sure you tie the ends tightly so that the filling doesn't come out when boiling (I prepared a smaller mat and I couldn't tie it anymore and it came out a little filling, but not such a big deal).

Take it out on a tray and leave it to cool. & Icircl store & icircn packed refrigerator & icircn h & acircrtie baking to keep well.


Composition: 75% pig organs

The pasta obtained from the pork organs and from the pork gum is mixed very well, then salt, thyme and a small amount of the juice in which the ingredients were boiled are added. The amount of juice required differs depending on the consistency of the paste, ideally it should be neither very hard nor very soft.

When the traditional preparation of homemade lebar is desired, the following percentages should be taken into account, namely: the composition should contain approximately 75% pork and goose organs, and 25% should be goose fat.

The pork mats must be very well washed with a composition of warm water and vinegar, and then filled with the lebar composition. These mats will be tied at the ends with thread and it is necessary to prick them from place to place so as not to crack during cooking.

Put the pot with the juice in which the organs were boiled on the stove over low heat and put the lebar in it, to boil for a period of about 30 minutes. Each piece must be turned on both sides and must be pricked with a toothpick.

As soon as they have boiled, remove all the pieces slowly, with the help of a spatula and put them until the next day between two wooden countertops, over which a weight is added.

The lebar can be kept hanging in the fresh air or in the refrigerator, and for serving, the pieces must be cut into thin slices.


Lebar de casa & # 8211 Traditional Christmas recipe

The traditional leper should not be missing from your collection of recipes for the Christmas table. Here is the simplest and most common homemade lebar recipe, if you respect it, you will get such a good lebar, you will never buy it made by others!

How to Prepare Homemade Lebar, step by step! & # 8230

1. The liver, lungs, spleen and fatty meat are washed very well and left in cold water for 30 minutes, so that all the blood comes out.
2. Then boil in cold water with salt and thyme. After boiling, the juice is not thrown away, and the meat and entrails are passed through the mincer. Then, the resulting paste is kneaded with 2-3 tablespoons of juice in which they boiled the ingredients.
3. Attach the sausage funnels on which the pork intestine is pulled to the mincer. Fill the intestine, tie at both ends and let cool.

Homemade lebar can be served with horseradish or mustard, depending on your preferences.


The traditional leper should not be missing from your collection of recipes. Here's how!

Homemade leprosy recipe. 1. The liver, lungs, spleen and fatty meat are washed very well and left in cold water for 30 minutes, so that all the blood comes out.

2. Then boil in cold water with salt and thyme. After boiling, the juice is not thrown away, and the meat and entrails are passed through the mincer. Then, the resulting paste is kneaded with 2-3 tablespoons of juice in which they boiled the ingredients.


Method of preparation

Put the mats in cold water with vinegar for an hour, then wash with warm water (rinse with cold water).

Boil the pork tenderloin in water with a little salt. I boiled it separately because I had more and I also made the drum, & icircnsă if you want to use a little heart in the recipe, you can boil the heart & icircn the same pot with the meat.

Separately, clean the liver of the veins, wash it well, wash it well in cold water and put it to boil in a pot of cold water and a pinch of salt.

& Icircndremove the foam all the time. After the water has cleared, you can add spices & icircn water from the meatball. I put bay leaves and peppercorns.

When the liver is boiled (because your liver is beautiful, it is no longer red), turn off the heat and let it cool in the boiling water so that it does not change color. & Icircl you can also remove it on a tray if you want it to cool faster, & icircnsa keep in mind that the edges are still oxidizing.

Finely chop the onions and fry them in a little oil until they turn golden. Let it cool.

Once all the ingredients are cooked and cooled, pass them through the mincer, using a small sieve, to obtain a fine paste. Mix (fry & acircnți) with a fork and season with salt. Because my mixture was dry and needed more fat, I added a little lard. & Icircnsă if you have a meat with a lot of fat, there is no need. Stir and see how you like it. Fill the pork belly with the resulting mixture. I portioned it & icircn 4, to store them easier later.

Now boil the leek in iced water for 15-20 minutes. If you want to slice it into smaller pieces, make sure you tie the ends tightly so that the filling doesn't come out when boiling (I prepared a smaller mat and I couldn't tie it anymore and it came out a little filling, but not such a big deal).

Take it out on a tray and leave it to cool. & Icircl store & icircn packed refrigerator & icircn h & acircrtie baking to keep well.


Composition: 75% pig organs

The pasta obtained from the pork organs and from the pork gum is mixed very well, then salt, thyme and a small amount of the juice in which the ingredients were boiled are added. The amount of juice required differs depending on the consistency of the paste, ideally it should be neither very hard nor very soft.

When the traditional preparation of homemade lebar is desired, the following percentages should be taken into account, namely: the composition should contain about 75% pork and goose organs, and 25% should be goose fat.

The pork mats must be very well washed with a composition of warm water and vinegar, and then filled with the lebar composition. These mats will be tied at the ends with thread and it is necessary to prick them from place to place so as not to crack during cooking.

Put the pot with the juice in which the organs were boiled on the stove over low heat and put the lebar in it, to boil for a period of about 30 minutes. Each piece must be turned on both sides and must be pricked with a toothpick.

As soon as they have boiled, remove all the pieces slowly, with the help of a spatula and put them until the next day between two wooden countertops, over which a weight is added.

The lebar can be kept hanging in the fresh air or in the refrigerator, and for serving, the pieces must be cut into thin slices.


Get out of the house

Although I didn't cut the Ignat pig, that is, the other day, as is our Christmas tradition, we bought the ingredients from the local butcher's shop to make get away from home. I remembered my childhood and I missed it so much get away from home, a kind of pate put in the intestines of pork.

It's easier to make one kick from home because you no longer complicate yourself with filling the intestines but also this recipe for get away from home it has its charm. First of all, it is traditional and the tradition in the holiday menu on the Christmas table is the one that prevails, right? :)


HOMEMADE INGREDIENTS homemade

Check the ingredients as you put them in the shopping cart.

2200 g of water

700 g pork liver

400 g raw pork bacon

600 g pork (shoulder or leg)

250 g white onion

100 g lard

2 thick pork chops

2 teaspoons salt

½ teaspoon ground black pepper

¼ teaspoon nutmeg


Video: Shawn Colvin Get Out Of This House