Manual Silvercrest IAN 313506 SEAD 1800 A1 (page 39 of 144) (English, German, Dutch, French, Polish, Swedish)

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■ 36 │ GB│IE SEAD 1800 A1

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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Silvercrest IAN 313506 SEAD 1800 A1 Manual

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