Homemade pork brawn in the stomach - a recipe for making liver brawn at home.

You can prepare pork brawn after slaughtering a domestic boar or by purchasing all the necessary pork parts at the market. This meat product, if you put absolutely all the necessary ingredients into it and repeat the preparation specified in the recipe, will turn out very tasty.

Ingredients: salo, pork, salt, caraway, ground black pepper, garlic

How to make brawn from pork liver and offal in the stomach.

Take fresh pork heart, lungs and lips. Clean everything well and wash with cold water. Add some meat trimmings to these by-products - half a kilogram is enough.

Boil the prepared products until half cooked - you can cook in one pan.

Separately boil the liver, which takes a little less time to cook.

Cut the boiled meat products into small pieces measuring 1.5 by 1.5 cm.

Mix the chopped products, while adding half a kilo of fresh lard, cut into smaller pieces.

Weigh this semi-finished product on a kitchen scale and for each kilogram add salt (10 g), ground black pepper (3 g), cumin seeds (8 g). Grind a medium head of garlic in a mortar and also add it to the meat mixture - mix everything again.

Fill the pork stomach with aromatic minced meat, which must first be cleared of mucus using coarse salt and a scraper. Wash well in several waters.

Sew up the stuffed stomach on both sides using a stiff thread.

Place the future pork brawn in a large saucepan, fill with water and bring it to a boil. Cook the mixture for 30 minutes and ensure that the boil is moderate.

Place the hot brawn between two large cutting boards and place pressure on top. In this state, place the product in a cold place for 30 hours.

Pork brawn in the stomach can be consumed immediately after it has stood, or it can also be smoked.

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