Pork stew

I put the sausages aside to fry to get rid of as much fat as possible. Then I started chopping the liver (into larger pieces), the heart (into smaller cubes), and I also added some pork for extra flavor. The pork, with its juicy texture, will give a special taste to the final dish. After I finished cutting all the ingredients, I put everything into a large bowl, letting them mix gently until well combined.

In the meantime, I prepared a large pan over medium heat, where I added a little olive oil to give a pleasant aroma. I began to sauté the finely chopped onion until it became translucent and started to release its sweet aromas. To this, I added the crushed garlic, which brought an extra intensity to the dish. After a few minutes, I added the chopped meat, stirring constantly to brown it evenly.

Once the meat was well fried, I added the spices. I used salt, pepper, sweet paprika, and a little dried thyme, which highlighted the flavors of the ingredients. I let everything simmer on low heat, covering the pan with a lid, so that the flavors could combine and the meat would become tender. After about 20 minutes, I checked the consistency of the mixture and added a little freshly chopped parsley to bring a touch of freshness.

In another container, I prepared a mixture of beaten eggs with sour cream, which will bind all the ingredients together. After the meat mixture cooled slightly, I added it to the bowl with the eggs and sour cream, mixing everything carefully so as not to crush the meat pieces. This rich mixture will form the base of a delicious pie.

Finally, I rolled out a sheet of dough on a baking tray lined with parchment paper, adding the meat filling, and on top, I covered it with another sheet of dough. I made a few small cuts to allow steam to escape during baking. I brushed the surface with a beaten egg, which will give a tempting golden color. I placed the pie in the preheated oven at 180 degrees Celsius and let it bake for about 30-35 minutes until it became golden brown and crispy. After taking it out of the oven, I let it cool slightly before cutting and serving, enjoying the enticing aroma that spread throughout the house.

 Ingredients: organs, pork breast, fresh sausages (pork), cornmeal, and an excellent Tohani wine that I recommend.