Sokhta - A Step By Step Recipe With A Photo
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Video: Sokhta - A Step By Step Recipe With A Photo
2023 Author: Kimberly Farrell | [email protected]. Last modified: 2023-05-24 11:15
An appetizing sausage made from mutton offal will not stay long on your table. It will be disassembled in no time as an appetizer or meat dish, especially if you serve it with a delicious side dish.
Incredibly tasty and juicy liver sausage is not difficult to prepare. It can be frozen both in the form of blanks and after boiling, heating it in a microwave oven as a semi-finished product. It is noteworthy that the bitter liver taste is absent in the elk - it is very tasty and appetizing! The main thing is not to fill the lamb intestines tightly, otherwise the sausage will burst during the cooking process.
Purpose: For lunch / For dinner
Main ingredient: Meat / Offal / Liver
- Lamb liver - 1.2 Kilograms
- Lard - 150 Grams (or fat tail fat)
- Rice - 80 Grams
- Peeled lamb intestines - 2 Pieces (salted, 2 meters)
- Garlic - 2-3 Cloves
- Salt - 1.5 Teaspoons
- Hot water - 250 Milliliters (for cooking rice)
- Ground black pepper - 1 Pinch
How to cook "Sokhta"
Prepare the indicated ingredients. Be sure to add fat so that the sausage doesn't taste dry. Rinse the liver, cut off the vessels from it and cut into medium cubes, put in a deep container. Cover with cold water and rinse, rinsing out all the blood. Repeat the action several times. Then fill it again with cold water or milk, soak the liver for about 30 minutes to leave the bitterness. At this time, rinse the rice in cold water several times, pour into a saucepan and cover with boiling water, boil for about 15 minutes until half cooked. Cool it down. Drain the liquid from the container with liver slices, roll the liver in a meat grinder into a deep container. Lightly freeze the lard or fat, cut into small cubes and add to the mass.