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P 39g, F 105g, C 9.2g, 1 :. 2.7 : 0.2, 1055 kcal

Two slices (150g) of homemade headcheese loaf with mustard, one soft-boiled egg, two cheese pancakes with butter (30g). Tea with lemon.

P 43 g, F 64g, C 20, 1 : 1.5 : 0.5, 823 kcal

Two slices (200g.) of baked bloodwurst, warmed up by frying on melted bacon fat (80g). Tea with lemon (no sugar).

P 42g, F 85g, C 27.6g, 1 : 2 : 0.7, 1045 kcal

Broth (200 ml) with two yolks. Hash browns (100g), one pork rasher (150g).

Total for Day five
P 124g, F 254g C 57g, 1 : 2 : 0.5, 2923 7 kcal

P 13g, F 26g, C 1g, 1 : 2 : 0.1, 288 kcal

Note. This recipe requires buying a half skinned and de-eyed pig's head. This will, of course, be unavailable at your local supermarket, but some butcher shops and ethnic butcher shops may carry it. A friendly butcher may also be able to order it for you.
Chop a half of a pork head with ear (1.5 kg) into pieces and put them into a pot. Add 250 grams of rind and two trotters (1/2 kg), pour in a little water and boil until soft and bones can easily be removed from the meat (an hour in a pressure cooker, 2-3 hours on a stove). Half an hour before this is done, add half an onion, two cloves of garlic, a bay leaf, a couple kernels of all spice, salt and pepper to taste. Take the meat out of the liquid and remove the bones from it. Put the meat in a large bread pan or other mould and pour the liquid onto it. Allow to cool. The natural gelatine that is in the liquid will congeal into a firm loaf that will keep all the ingredients together. Slice and serve with hot spices.

P 3.2g, F 25g, C 0, 1 : 8 : 0, 248 kcal

Add a bay leaf, a few grains of all spice, half a broiled or toasted onion, salt and pepper to taste to 1/2 litre of stock ( Boil for 1 5 minutes and strain. Mix two yolks in a bowl. Take half a cup of stock and pour it carefully into the yolks, stirring constantly. Keep stirring for a moment, and then add this to the rest of the stock. Warm it up on low heat until it gets warm enough to eat, but do not allow it to boil to prevent the egg yolks from souring. Add a teaspoon (50g) of butter and serve immediately. Garnish each serving with chopped parsley.

P 1.3g, F 25g, c 15g 1 : 19 : 11 296 kcal]

Peel a 120 grams potato. Cut into cubes with sides about 15 mm. Toss them into boiling water for about 10 minutes, and then pour out all the water. Heat a tablespoon (30g) of lard on a frying pan, add the potatoes and fry on low heat until they are nicely brown on all sides and have lost most of their water content. Sprinkle with marjoram or basil just before removing them from the beat.

P 19g, F 69g, C 0, 1 : 3.6 : 0, 434 kcal

Cut 1/2 kg of boneless pork (shoulder cut) into thin slices, pound lightly to soften it, and add salt and pepper. Melt a full tablespoon (30g) of lard in a frying pan, fry both sides of each pork slice until brown. Cover the frying pan and keep it on low heat for about 15 minutes, flipping the rashers over every once in a while. When serving, pour out any remaining fat and grease onto the individual portions.

P 12g, F 35g, C 8g, 1 : 2.9 : 0.6, 400 kcal

It is best to make bloodwurst in natural sausage easing but if necessary it can be baked in moulds. Put 1.5 kg of various meat by-products (livers, lungs, kidneys, pork rinds, jowls, meat trimmings) in a pot, pour in enough hot water to cover them and boil until soft. Remove and cut into tiny pieces. Take just over a pint of the liquid remaining from boiling the by-products and add 300 grams of buckwheat grits. Bring to a boil, and then wrap the pot with a blanket to keep it warm for 3 hours. After the three hours is up, add the cut up meat, 250 grams of melted lard or bacon fat and bacon bits, salt and pepper. Add 1.5 cups of pork blood and mix.
If you have natural sausage casing (intestine), loosely fill the casing with the mixture, tie the casing shut and cook in a shallow frying pan on low heat. If you have no casings, smear a baking mould with a good deal of lard, put the mixture into the mould, press down and put thin slices of back fat or bacon fat on top. Bake.
Note. If there is no blood to be had, do not boil the liver but mince it and add it to the grits with the rest of the meat. However, bloodwurst with blood, as its name implies, is tastier and has a higher nutrient content.

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