THE PIG-SLAUGHTERING AS IT SHOULD BE – WHAT TO DO WITH PIG-SLAUGHTERING PUDDING

Hints and recipes of our chef - Lukáš Dőrnhöfer

What is the secret of delicious and to crunchy roasted pudding? Before we decide for any heat treatment of the pudding, do not forget to soak it in cold water for at least 15 minutes. The pudding is filled into the casings, which is used to crack at high temperature. By soaking it in cold water the casing takes up moisture and does not crack.

If you belong to those who prefer non-traditional, but simple methods, try roasted pudding balls. This method of heat treatment of the pudding is also suitable for less able chefs. This avoids any cracking of the casing, and the roasted pudding balls look impressive, and in combination with sour pickles they are a very tasty canapé, that nobody, who likes good quality pig-slaughtering specialties, will resist. The method is simple - from the pudding, we push the contents of about one large spoon and form a small ball of this small amount, which we fry to golden in hot oil. We put on a napkin that soaks in the excess fat. This way we serve as a simple treat with a sour side-dish.