Ingredients:
● well-washed pork gut with a diameter of about 6–7cm (1 m),
● potatoes (2.5 kg),
● bacon (300 g),
● white fat or 3-4 tbsp lard (150 g),
● onion medium size (2 PCs.)
● salt to taste (We suggest about 10g),
● pepper to taste (We suggest about 10g).
Cooking
Grate the raw potatoes on a fine grater (like for pancakes). Place them in a bowl for about half an hour and drain the liquid.
Cut bacon and onions in cubes and similar pieces. Fry the bacon, then add the fat, add the onions and fry together until onions get a golden color.
Mix bacon with onion and grated potatoes.
Add salt and pepper, stir again.
Fill the gut with the mixture. You can use a tube to fill the gut.
It is important not to fill the gut tightly, as it may burst!
Then tie one end of the gut and twist in pieces of 15–20cm and tie the other end of the gut.
Preheat the oven to a temperature of about 170 °C.
Melt the fat on a . Put the gut into warm (not hot) fat. Put the guts in a shape of a ring and don't let them touch each other and the edge of the baking sheet.
It's important to permeate the gut with the needle or toothpick each 6-8 cm of its length, so that during baking the gut does not burst.
Keep the gut for an hour in the oven with temperature of 170 °C.
In an hour you can eat!
Serve with sour cream or sour milk; sour cabbage, mixed with fresh or soaked apples and fresh or pickled cucumbers.
A stack of great bread moonshine will be a great supplement!
The history of the recipe
The dish was first cooked in 2007 on the advice Cezary Zhukovskaya (Vishnevo, Volozhin distr.) and analytical Branski (Shutava the village, Volozhin distr.), subject to the prescriptions of the Polish publications on the kitchen Belovezhskaya Pushcha and Belastochchyna.
Where to taste
The Agriturismo “Sastanak Skryplev”
Grin Basil
+375 (29) 631-85-69
info@greenteam.by
Minsk region, Volozhin distr., D. Sastanak Skryplev, d. 5
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