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In Slovakia the killing of a pig is made into a kind
of celebration, where the whole family meets up. Today, this only
really takes place in the villages and is rarer than it once was.
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Ingredients:
- Potatoes (200g for 1 portion)
- Stewed cabbage
(200g per portion)
- Liver sausage (x1)
- Pork sausage (x1)
- 2dcl of hot water
- Salt
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The by-products of the pig are used to make different dishes.
One such traditional meal, Zabijacka (meaning 'killing')
is eaten on the day that the pig is slaughtered, symbolizing
that the pig is of good quality.
You should begin by peeling the potatoes and then
dicing them and putting them into a pot of salty water. This you
then bring to the boil, cooking the potatoes until they are tender.
You can also add cumin to taste.
The stewed cabbage is prepared in a separate pot. Pour oil into
the pot, and then add a diced onion, together with 1 spoonful of
sugar and let this mixture caramelize. After that add a pinch of
cumin, a pinch of ground black pepper, half a dozen juniper berries,
and 2lbs of sour cabbage. Let this stew for about half an hour,
and add water if required.
Finally, put the liver and pork sausages onto the baking tray and
pour 2dcl of hot water over them. Put them into the oven and roast
for 20 minutes on 150 degrees Celsius, until they are golden brown
and crispy. | |
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