Pork sausage with liver

Pork Caltabos with Liver: A Traditional Recipe Full of Flavor

Caltabos is a traditional pork dish that has gathered stories, memories, and moments of conviviality over time. It is a homemade delicacy that will not only delight your taste buds but also bring you great satisfaction knowing that you made it with your own hands. This pork caltabos with liver recipe is simple but requires a bit of patience and love for cooking. Moreover, it is much better than store-bought versions, as you know exactly what ingredients you used.

Preparation time: 30 minutes
Cooking time: 90 minutes
Total time: 2 hours
Servings: 6-8 servings

Ingredients:
- 700 g minced pork (ideally from lean thigh)
- 500 g lean pork (tenderloin or thigh)
- 500 g pork liver
- 300-350 g bacon
- 100 g rice
- 1.5-2 m pork casings (thicker or curly)
- 2 large onions
- 4-5 garlic cloves
- 50 g greens (celery, parsley, parsnip)
- 4-5 tablespoons of oil
- 2 tablespoons chopped herbs (dill and parsley)
- 1 tablespoon sweet paprika
- 1 teaspoon hot paprika
- 1 teaspoon ground pepper
- 1 teaspoon thyme
- 7-8 bay leaves
- 10-15 peppercorns
- Salt, to taste

Preparing the Caltabos: Step by Step

1. Preparing the liver: Start by boiling the pork liver in a pot with 2 liters of cold water. Add a bit of salt and the greens (celery, parsley, or parsnip). Simmer on low heat for 20-25 minutes. It is important to cool the liver after boiling to make it easier to chop.

2. Preparing the rice: Rinse the rice well and let it soak in cold water for at least 30 minutes. This step is essential for achieving a uniform texture in the final composition of the caltabos.

3. Sautéing the onions: Peel and finely chop the onions, then sauté them in a non-stick pan with 4-5 tablespoons of oil. Cook them over medium heat until they become translucent. Add the drained rice, chopped herbs, sweet paprika, and ground pepper. Continue to sauté the mixture for 7-8 minutes until the rice absorbs the liquid and becomes puffed up.

4. Chopping the meat: In a blender or meat grinder, chop the lean pork, bacon, garlic, and boiled liver. You can do this twice to achieve a fine texture. Place everything in a large bowl.

5. Mixing the composition: Add the onion and rice mixture to the bowl with the minced meat. Season with salt and pepper, mixing well. It is essential to ensure that all ingredients are evenly mixed for a consistent taste.

6. Preparing the casings: Soak the casings in warm water for a few minutes to make them easier to fill. Use a special funnel for filling sausages or, if you are more skilled, you can fill the casings by hand.

7. Filling the casings: Fill the casings with the meat mixture, being careful not to overstuff them. It is important to leave a little space for expansion. Prick them in several places to allow air to escape, preventing them from bursting during cooking. Tie the casings every 30-40 cm.

8. Boiling the caltabos: Prepare a large pot with 4-5 liters of salted water, add the peppercorns and bay leaves. Use the water in which you rinsed the bowl to add even more flavor. When the water starts to boil, gently submerge the caltabos, making sure to prick them again to avoid bursting. Simmer on low heat for about 90 minutes.

9. Cooling the caltabos: After the caltabos are cooked, let them cool in the water in which they boiled. This will help maintain their juiciness and texture.

10. Serving: You can enjoy the caltabos as they are, fried, alongside polenta and the broth in which they boiled. You can also smoke them for an even more intense flavor. Caltabos pairs perfectly with a salad of pickled cabbage or assorted pickles.

Tips and Useful Advice:
- Make sure all ingredients are fresh, especially the meat and liver, to achieve an authentic taste.
- You can also add other spices to the mixture, such as allspice or coriander, to provide a personalized aroma.
- If you don’t have a funnel for filling sausages, don’t worry! You can use a plastic bag with a cut corner, being careful not to overfill it.
- Caltabos can be frozen, so you can prepare a larger batch and keep it for times when you don’t have time to cook.

Nutritional Benefits:
Pork caltabos with liver is a good source of protein, B vitamins, and minerals, essential for a balanced diet. Moreover, the liver is rich in iron, making it an excellent ingredient for maintaining blood health.

Pairings and Variations:
- You can accompany caltabos with a dry red wine or with craft beer, which will amplify the flavors of the dish.
- Experiment with other types of meat, such as beef or lamb, to create unique variations of caltabos.

Now that you have all the necessary information, all that’s left is to get to work and enjoy a delicious dish full of tradition and flavor! Pork caltabos with liver is more than just a simple delicacy; it’s a culinary experience that brings family and friends together. Enjoy your meal!

 Ingredients: 700 g minced pork meat, 500 g lean pork (fat-free thigh, muscle), 500 g pork liver, 300-350 g bacon, 100 g rice, 1.5-2 m thicker intestines or 0.5 m curly intestines, 2 large onions, 4-5 cloves of garlic, 50 g white root vegetables (celery, parsley, parsnip), 4-5 tablespoons of oil, 2 tablespoons chopped greens (dill and parsley), 1 tablespoon sweet paprika, 1 teaspoon hot paprika, 1 teaspoon ground pepper, 1 teaspoon thyme, 7-8 bay leaves, 10-15 peppercorns, salt to taste.

 Tags:  caltabos homemade cold cuts