4. It doesnt really go bad, but it gets so hard you cant chew it, he explained. Save my name, email, and website in this browser for the next time I comment. In Soviet times, this was the most popular recipe for cooking meat in nature. Such a humble sausage, yet theres so much to say about it. My grandmother used to call Cotto Salami "Serve-Alot" and I didn't understand until just now she was referring to a type - Servelat. These casings had come from the Brazilian zebu, a type of cow. Add the sausages to the pan and place on medium to high heat. It got its name because people finally managed to produce a sausage that wouldnt spoil over the hot summer months. What are the little yellow things in summer sausage? 1001 Greatest Sausage Recipes offers a collection of the worlds greatest sausage recipes. Eaten in a variety of ways, the flavor of the cervelat closely resembles that of the US version of knackwurst, and its texture can range from soft to semi-dry. To keep these meats fresh until you eat them, keep them refrigerated. At that time, however, all animal products from Brazil became prohibited in Europe, to prevent the spread of Bovine spongiform encephalopathy (BSE), which is also known as mad cow disease. Finding a reliable recipe on the internet becomes harder every day. To reduce the fat, poke holes through the casing of your landjger before you boil it. It is a type of sausage, traditionally made with pork, beef and spices, whose name is derived from a German expression lang tige which means smoked for a long time and air-cured for a long time. The German word Jger means hunter, which is linked to its tradition as a food consumed by hunters because it could . WebCervelat is a large and fairly mild German-style smoked sausage. 160/2000Cal left. 2. WebAmerican Summer Sausage aka Cervelat. Yep! A popular way to serve cervelat is to grill it and and put it in a bun with mustard. Dont let smoking your own cured meat scare you away from the process. If you want to do the entire Cervelat experience and eat them like the Swiss, do it in all of these ways: The Cervelat stories dont end here. Landjger tastes nothing like dry salami. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets. If you dont have a wood fire grill, any other will do just fine. WebHow to cook "Sausage" Cervelat "1. In Switzerland, cervelat is usually made from equal portions of pork rind, bacon, pork meat, and beef. 1. [10], Cervelas de Lyon are a sausage specialty of Lyonnaise cuisine. As both are similar in taste, if youre a fan of one, youre bound to be a fan of the other. This sausage is usually spicy, and its around seven inches long. Some variations include nutmeg, coriander, and lemon zest to boost the flavor even more. Such pastries are perfect for family tea drinking. I'd like to receive the free email course. Also, Thringer pairs better with beer, while summer sausage is best with wine. It can be bought either as a firm sausage, or as a soft, spread. It is basically just sausage and cheese with a mayo infused vinaigrette. [2] Grilling cervelats over an open fire with the ends cut open so they expand like a butterfly's wings is a childhood memory for nearly every Swiss person;[2][5] as a result, many Swiss are emotionally attached to the sausage. How does this compare to Cotto salami taste-wise? Fat 54 g. 13/67g left. To make such a bean salad, the sausage is cut into strips and combined with garbanzo beans, red onion, white wine vinegar, and olive oil. You must log in or register to reply here. Nicely done. In which of these countries is cervelat produced? Sold uncooked, the sausage has to be boiled before it is eaten. Cooked sausage: This sausage is made from cooked fresh meat and is ready to consume right away. And guests will appreciate it one hundred percent, This kebab recipe has been tested over the years! You can eat this meat delicacy hot, cold, or at room temperature. WebMix all spices together and add to meat in a glass or plastic container. Wash the meat, dry well and cut. If youve recently bought a pack of Thringer cervelat sausages, you might be wondering how they differ from good old summer sausage. The color of the sausages is one of the best signs of their doneness. Increase temp to 165F and smoke until internal temp of the sausage is 152F. When a customer buys the sausage from a store, the sausage is ready to eat and does not require further cooking. Most American families prefer this sausage as a snack on a Sunday picnic or as part of their charcuterie board. by. Using a special attachment for a meat grinder (or a food processor, for example) fill the shells with minced meat. WebIngredients: Beef Meat, Pork Meat, Pork Fat, Water, NPS, Spices, Phosphate, Natural Beef Casing. The ingredients for this smoked summer sausage are fairly simple, and youll likely find most of these in your pantry. Do NOT store in plastic bags or unventilated boxes. Portuguese traditional sausages (PTS), like other sausages, consist mainly of pork meat (with the exception of alheira and farinheira) and fat, as main ingredients. Weight: 150 160 g per piece. This expression is used for what, in English, you would call Switzerlands B-grade celebrities (which are most celebrities in Switzerland, except maybe the Bundesrte and Roger Federer which are proper, A-grade celebrities). You can toss summer sausage into your casserole, smoke it, or bake it in the oven. Try to avoid storing Landjaeger in refrigeration. [3] 2. WebCervelat Summer Sausage. Instead of watching the clock, invest in a reliable meat thermometer, and smoke the meat until it hits that final target temperature. Only making a 2.5 lb batch with pork so if it don't work in my shed then not out a 5 lb batch. To make such a bean salad, the sausage is cut into strips and combined with garbanzo beans, red onion, white wine vinegar, and olive oil. Are you interested? European semi-dry sausage, an equivalent of American summer sausage. Sorry, your blog cannot share posts by email. Thuringer cervelat is best made on the grill, while the summer sausage needs a few hours on the smoker. Shopping List. Preservatives, flavorings, and so on can be completely excluded if you make homemade natural sausage yourself. It pairs beautifully with cheese, nuts, and fruit on a charcuterie board for a perfect party platter. The Swiss consider it to be their national sausage, and the country produces about 160 million cervelat sausages each year. Great for anytime in the year, best to be enjoyed with a Rsti. If this cant be helped, then once in refrigeration it should remain refrigerated to help avoid moisture build-up. [8] In January of that year, the Swiss meat industry announced that a national "cervelat task force" had failed in an exhaustive search for an acceptable alternative to zebu intestines. WebIt is often seasoned with garlic, mustard, herbs, and spices and is then cured, dried, and smoked to become either a moist variety of sausage or a semi-dry sausage. Simultaneously soak the shells in warm water. What is the difference between knockwurst and bratwurst? Wash the meat, dry well and cut. Winter salami (Hungarian: tliszalmi) is a type of Hungarian salami produced according to a centuries-old tradition. There was an error submitting your subscription. Eat it dried in stick form, like salami, or boil it and serve it with potatoes. Wash the meat, dry well and cut. Ready To Eat Keep Refrigerated. Cook before serving. [8], The New York Times noted that "the possible demise of cervelas visibly upset the Swiss, a normally even-tempered people. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing. Swiss Deli Cervelas are already cooked and can also be enjoyed cold straight from the pack. [1] The modern Swiss variety is a mixture of beef, bacon, and pork rind [1] packed into zebu intestines, [2] slightly smoked and then boiled. Although it was invented by an Italian named Caesar Cardini. Two grilled cervelats with their ends cut open in the traditional Swiss manner, "Swiss Sausage Fans Fret Over How to Save Their Skin", IFIS Dictionary of Food Science and Technology, Cervelat replacement skins go international, Image of a French cervela, poached and containing pistachio, black peppercorn and fatback, https://en.wikipedia.org/w/index.php?title=Cervelat&oldid=1145027170, Short description is different from Wikidata, Articles with unsourced statements from August 2021, Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 16 March 2023, at 21:48. Landjaegers are the best take along source of protein. from. Stuff into 36 mm hog casings. Please try again. Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. You can find more of my smoking and grilling recipes here on my website (browse the Homepage for inspiration) on Instagram, YouTube, or our Facebook Page. Thuringer cervelat is best made on the grill, while the summer sausage needs a few hours on the smoker. They did so by combining a few preservation methods at once. In this recipe I will show you how to make a matcha cupcake. Can be air dried like salami. This sausage was very popular in Soviet Union in 1960th, 1970th & 1980th but lost its quality at the end of 1980th and in the beginning of 1990th . Summer sausage is an old European sausage that dates from the time before refrigeration technology. However, the Cervelat as we know it today has been around for about 200 years; only the invention of the mincing machine allowed to make the smooth sausage meat that is required for the contemporary Cervelat. Summer sausage will go well on sandwiches, in casseroles, or paired with a glass of wine and cheese or crackers. Cut the kielbasa into 5 or 6 pieces. Probably the most essential garnish would be mustard. You want to set your smoker at around 120F and then gradually increase to 160F, finally to Send it to the freezer to freeze a little. Line the 4 logs up side by side in a large broiler pan. Your email address will not be published. How do you know when sausages are precooked? If you want to buy a good Cervelat, going to a butcher and buying their self-made sausages is always a good idea. Subscribe to receive our FREE weekly newsletter, The BBQ Beat, and never miss a new recipe! I share my way of cooking, 2023 Carob is a carob that is ground into powder. It pairs beautifully with cheese, nuts, and fruit on a charcuterie board for a perfect party platter. This little known plugin reveals the answer. Smoked using traditional techniques over natural hardwood smoke. The word cervelat is actually derived from the Latin word for brain, cerebellum. Pre-cooked sausages take around 10 minutes, whereas raw ones may take up to 30 minutes. They can also be served uncooked, either in a salad or with bread and mustard. When You Breathe In Your Diaphragm Does What. For decades, the skin of the Cervelat consisted of Brasilian cow intestines. Pillers Gypsy Salami has a subtle smoky taste with a flavor that is piquant without being too spicy. It can be bought either as a firm sausage, or as a soft, spread. The Cervelat has been around for hundreds of years; theres a hand-written recipe from the 16th century. You should use a smoker (or grill) to maintain low temperatures, and its best to go with electric sausage smokers. Equipment for Making Alcohol Type Beverages. Good job and a great rendition of that sausage! Italian made mortadella is another common variety of Cervelat that is finely grained and softer in texture. It was first recorded in 1552 by Rabelais, and is derived from zervelada, a Milanese word meaning a "large, short sausage filled with meat and pork brains. 1. This smoked summer sausage makes for a delicious appetizer, snack, or side anytime you're craving some tasty smoked meat. This unique sausage is hand-dipped in caramel before it is fermented, smoked and air dried, giving it a beautiful black exterior and a savoury bite full of bold, smoky flavour. There currently aren't any reviews or comments for this term. Thringer sausage, originally called Thuringer bratwurst, is a German sausage from the state of Thuringia. Introduce warm smoke (43 C, 110 F), 70% humidity, for 12 hours. Some sausage-makers recommend that it be sliced and put on pumpernickel bread with Swiss cheese and spicy mustard. I haven't heard of it before but it sure looks good from this side of the screen! The fire shouldnt be too hot, just enough to give the sausage a dark crust. WebCervelat summer sausage from Great Sausage Recipes and Meat Curing, 3rd Edition by Rytek Kutas. What It Is, and What It MeansContinue. Pop's Country-Style Breakfast Sausage Variations, Storing emulsified sausage meat overnight, Stuffed artichokes, mushrooms, zucchini with a side of chicken thighs, Special Fabrication Project For A Special Forum Member (Pics). It gives baked goods not only a characteristic green color, but an original refined taste. This sausage is usually made of beef and veal or pork. Traditionally, Cajun andouille sausage is made with ground pork butt or shank, pork fat, garlic, thyme, red pepper, cayenne, salt and black pepper. As you can see, the main difference between these two sausage types is the preparation process. WebItalian Sausage with Parsley and Cheese Ingredients 2 pounds pork butt, coarsely ground 1 / 4 pound pork fat, coarsely ground 3 tablespoons chopped fresh parsley 3 cloves garlic, crushed 1 teaspoon salt 1 / 4 teaspoon freshly ground black pepper 4 tablespoons dry white wine 1 / 2 cup freshly grated Parmesan cheese Instructions The sausage can be added as an ingredient to various dishes, or eaten on its own. Typically, both in Germany and the US, this sausage is served with potato salad. Fat. Mix water and liquid smoke into the meat and spices mixture. Its pretty straightforward and easy. You can then either eat it cold without any cooking as its cooked already (in a sausage saldad (see my recipe), or in a sandwich with mustard), you can cook it over the fire or on a barbeque, or you can fry it in a pan. Serving Size: 2 oz. You can call Thuringer, the Thuringer Cervelat, or Summer Sausage the Cervelat Summer sausage and both names are correct describing the same type of sausage. Try to make it at home, We often eat cookies for breakfast with tea. It is usually made with beef and both lean and fatty Look great to me! 4. WebIn the end, it becomes clear that the sausage contains the meat indicated on the label. What are the little yellow things in summer sausage? Mustard seeds are a traditional ingredient in Summer Sausage and they add a little extra zip to each slice!Aug 4, 2021. Cervelat, also known as servelat, cervelas, or zervelat, is a type of cured sausage that is popular in Switzerland. Schublig. What is the difference between summer sausage and cervelat? WebCervelat is a large and fairly mild German-style smoked sausage. Cook them over a campfire in the forest. , [] for a Swiss-style barbecue you could make these chicken skewers, a bratwurst or the good old cervelat, Switzerlands national [], Cervelat is my favourite Swiss sausage after Luganiga (I live in Ticino) but I definitively dont eat 14-20 per year. These salad ingredients are then tossed with some mayonnaise and chilled before serving. Its common to brush the sausage with beer while on the grill to add flavor. Fitness Goals: Heart Healthy. Man that looks amazing! Packaging: Vacuum packed, 1 kg or 2 pcs per pack. WebInstructions Separately, grind meats through 1/4 (6 mm) plate. Send it to the freezer to freeze a little. In its region of origin, this sausage is a way of life. 2.2. In the winter months its perfect, just as you described. The taste of the sausages depends on the region, but with a smokier flavor and a texture brought about by its fat shape and the tightly wrapped casing. Wash the meat, dry well and cut. With your smoker preheated to 180 degrees F, it takes 6-8 hours to smoke summer sausage. On this page you will find all of our Cervelat sausage recipes. WebThe ingredients are finely minced in a cutter, packed into beef intestines, smoked for an hour and then cooked by boiling for a short time. Mix meats with salt, spices and wine. WebIngredients: Beef Meat, Pork Meat, Pork Fat, Water, NPS, Spices, Phosphate, Natural Beef Casing. A great option for a quick breakfast or snack. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Send it to the freezer to freeze a little. Would be nice to just hang sausage outside to dry. Web14 teaspoon salt 1 teaspoon lemon juice 4 tablespoons vinegar 5 tablespoons oil 1 -2 egg, cooked hard 2 tomatoes 1 teaspoon chives, minced directions Put the vegetables and the cheese in a bowl and mix them well. The minced meat should be very tender and uniform. [2] Processed and packaged varieties sold in Swiss supermarkets also contain nitrites and antioxidants. Here at Hey Grill Hey, were in the business of helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Little Zurich Kitchen, 2016. Try it too, Thanks to this recipe, you will learn how to make a kefir apricot pie easily, quickly and deliciously! Cook them over a campfire in the forest. Nicely done. HomeKitchenTalk.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. WebCervelat, also cervelas, servelat or zervelat, is a kind of cooked sausage produced mainly in Switzerland, Alsace and in parts of Germany. Swiss cervelats are prepared and eaten cooked or raw. The minced meat should be very tender and uniform. WebCervelat, also cervelas, servelat or zervelat, is a kind of cooked sausage produced mainly in Switzerland, Alsace and in parts of Germany. Web25 mins. Form breakfast sausage into patties, and air fry for 10 minutes, flipping halfway or cook on the stove until done. Carbs. If the sausages havent turned brown yet, it means they need to be cooked for longer. Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. [9] The Swiss government entered into negotiations with the EU to seek an exception for zebu intestines, and Swiss scientists were sent to Brazil hoping to show that the intestines posed no risk of transmitting mad cow disease. Cal. Ill cover everything related to what meat types go in each, how theyre made, and some common serving suggestions. These are a few of my favorites to try out today. General classification for mildly seasoned smoked, semi-dry sausages. Mustard seeds are a traditional ingredient in Summer Sausage and they add a little extra zip to each slice! [6] A cervelat may weigh from about 100 to 200 grams. The sausage needs to have a minimum of 35% of meat, but a good Cervelat has at least 45%. WebSausage Salad (Wurstsalat) Posted on May 9, 2016 by Little Zurich Kitchen. "[2] The cervelat production crisis was covered closely by the Swiss media and in a newspaper poll, 72% of those surveyed said the "cervelas, as they knew it, had to be saved. Feb 22, 2021. Usually, they sell this sausage raw. Subscribe to our email newsletter to get a FREE Meat Temperature Guide and never miss a new recipe or deal! Simultaneously soak the shells in warm water. For your trip to the forest you need: some iconic Swiss soft drinks ( check out our picks here ), cold beers Make a sausage salad. Your email address will not be published. You can find more of my smoking and grilling recipes here on my website (. (Solved! Remove the sausages from the pan and place them on a preheated grill at medium to high heat. Add fat and mix again. Language links are at the top of the page across from the title. Smoked using traditional techniques over natural hardwood smoke. Smoked Snack Sticks are conveinent high protein and delicious energy treats. In 2008, the Swiss were presented with a dilemma because the intestinal casings that they traditionally used could no longer be obtained. 469 calories. This way, the skin will cool down slightly, but the inside will still be cooking. For a drier sausage: dry for 2 days at 22-16 C (60-70 F), 65-75% humidity or until desired weight loss has occurred. It can be bought either as a firm sausage, or as a soft, spread. Place each of the kielbasa cut side down on the grill. You can eat uncooked, boiled or grilled but probably the most popular way is to grill your cervelat over an open fire with both ends cut open (with your Victorinox pocket knife fo course) and as the sausage cooks the ends open up like butterfly wings. Here are some tips for smoking summer sausage. Going to be making your recipe. It's divinely delicious, Sopapillas is a simple pastry native to South America. Curing salt and spices are mixed with the meat and ice before all of the ingredients are ground together and packed into a casing. Cervelats are made with meat (proper meat, not lungs or heart or anything alike), often beef only. Pot Boil water in the pot then remove from the heat. From 2006 to 2012 the Swiss had to deal with some serious stuff the Cervelat crisis. This might raise some questions about the differences between the two and how they are alike. The most common spice has to be dry mustard. If youre thinking of switching from summer sausage to Thuringer on your next Sunday get-together, youll make no mistake. Bratwurst is made out of both finely minced pork and beef and wrapped up in a sausage casing. [2] However, beginning on 1 April 2006, the European Union banned the import of many animal parts from Brazil as a measure aimed at preventing the spread of mad cow disease. Well done. They can also be served uncooked, either in a salad or with bread and mustard. WebPass the sausage meat through one more time on this medium die. Sausages should go brown in the oven; thats one of the signs they are cooked. 2023 Home Kitchen Talk - WordPress Theme by Kadence WP, What Are Sausage Casings Made From? Youre humidity must be very high this time of year. SMF is reader-supported. There are many types of summer sausages out there. Among these were beef intestines. For your trip to the forest you need: some iconic Swiss soft drinks ( check out our picks Now I want to grill Also wonder whats the other 55-65% consist of? Popularly termed Summer Sausage. WebHow to cook "Sausage" Cervelat " 1. 9g. Unauthorized use and/or duplication of this material without express and written permission from this sites author is strictly prohibited. [1], Sometimes sold smoked and uncooked, cervelat can be seasoned, salted and cold smoked for one day. Stuff into beef middles or fibrous casings about 60 mm diameter, form 30 links. (Solved! Love the cut shot. The first recorded mention of this sausage is in a mid-16th century document from Milan, Italy. Place sausages in the pot and leave for 3-5 minutes. The recipe and preparation of the sausage vary regionally. [3], The taste of the sausages depends on the region, but generally they are similar to that of a frankfurter, but with a smokier flavour and a texture brought about by its fat shape and the tightly wrapped natural casing. A meat salad using the One of the oldest sausages, it dates back to the fifteenth century. Pan Preheat to a medium heat with little oil, then cook for 3-4 minutes, turning often. [4], In Switzerland, cervelats are cooked (slightly smoked and then boiled) or served "raw" (cold, having been cooked during initial manufacture). 23%. You should use a smoker (or grill) to maintain low temperatures, and its best to go with electric sausage smokers. Cervelat summer sausage. However, more and more recipes and butcher shops make Thuringer with a mix of pork and beef. The further to the right you go, the drier the landjger, but owner Karl Kuby Jr. says they rarely last longer than about four days. Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. And although the taste of black buns is no different from ordinary ones, such a burger looks much more interesting! Mix well! It is usually made with beef and both lean and fatty pork. Just remember to toss it on the grill and give it a nice beer bath every once in a while. Some common spices include mustard seeds, garlic, and black pepper. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. 2. Bratwurst is made out of both finely minced pork and beef and wrapped up in a sausage casing. Cervelat summer sausage. Let stand for 35 hours in a cool location. [2] Processed and packaged varieties sold in Then pass through a meat grinder. That is why it is best to additionally beat it with a mixer for 5-7 minutes at medium speed. 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