1 kg (1 1/4 lb) pig’s neck, 1/2 tbsp smoked lard,
1 tsp khmeli-suneli or some other spice,
2 cloves garlic, 8 sweet pepper corns,
1 tsp salt, 1 1/2 tbsp water, pork’s intenstines
Chop the pig’s neck, add to it the minced lard, spices, garlic, crushed sweet pepper, 1 1/2 tablespoons of water and mix all. Stuff the intestines (not very thickly), tie firmly, boil in water for 20 minutes and then saute in vegetable oil until brown crust.
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