Recipes with 1 sandkage form on 1 ½ l

Rillettes of pig jaws, potatoes and Savoy cabbage with tomato chutney

The meat Order jaw lump with the butcher a few days in advance. Pat the meat dry with paper towels. Sprinkle the meat with salt. Let the meat pull 1 hour-24 hours in the cooling-locker. Pat the meat dry. Boil it in lard with finely chopped onion, sliced garli