Sausage

 Ingredients: -1 heart -1 liver -1 liver -2 kidneys -3 eggs -1 leek -2 slices of bread -1 dill -1 parsley

Pork drob is a traditional recipe, full of flavor, that perfectly combines the organs with the fresh aromas of herbs. In this case, I had some leftover organs from a stew prepared last week, which provided an excellent base to create a delicious dish.

The first step in this culinary adventure was to boil the pork organs. I filled a pot with cold water, adding a little salt, and let the organs boil over medium heat for about 40 minutes, until they were well cooked and tender. After they cooled slightly, I moved on to the next step, which was chopping them. I used a food processor to achieve a uniform texture, but without turning them into a paste, in order to keep a bit of consistency.

In the absence of green onions, I chose to use leeks, which add a sweet and subtle note to the dish. I cleaned the leeks and chopped them finely, then sautéed them in two tablespoons of olive oil in a pan over medium heat until they became soft and slightly golden. This aroma was later added to the minced meat, along with a slice of bread that I soaked in water, to better integrate into the mixture.

Another important ingredient in drob is the egg. I beat a few eggs, but along the way, I discovered that it is better to separate the yolks from the whites. However, I continued the recipe with the whole eggs added to the meat mixture. I adjusted the salt and pepper to enhance the flavor, and added a good handful of fresh chopped dill and parsley, which gave an irresistible aroma.

After mixing all the ingredients well, I transferred the composition to a baking dish lined with parchment paper, shaping it into a loaf. I placed the dish in the preheated oven at 180 degrees Celsius, letting the drob bake for about 1 hour and 15 minutes. In the last 15 minutes, I turned off the heat and let the drob rest in the oven, so that the flavors could meld and become even more intense.

After it cooled slightly, I sliced the drob and served it alongside a fresh salad. It was a true feast, and the taste was truly special, reminiscent of festive meals, full of warmth and good cheer. This recipe is perfect for making use of ingredients you have on hand and, at the same time, for bringing a touch of tradition to your kitchen.

 Tags:  eggs greenery meat meatloaf gluten-free recipes lactose-free recipes recipes for children pasta recipes