Stuffed pigtail

Ingredients for Stuffed pigtail

Instructions for Stuffed pigtail

To prepare the Stuffed pigtail recipe, please follow these instructions:

The meat is cut into coarse tern. The potatoes are peeled and cut into cubes. Meat, potatoes and minced meat are mixed and the spice mixture added. Swallow the pork tenderloin thoroughly under running cold water and dip it dry with a roll of paper. The 2 exits are tied together with kitchenware. Through the 3rd exit, the pork tenderloin is filled and the opening is also attached to. Do not stop the stomach so hard that it may break. Bring a large pot of brine. The pork tenderloin is put into the water and simmered at low heat for 3 hours, it must not boil. It is therefore important that the water is not cooked when the stomach is loaded. The pork tenderloin is taken up by the water and dripping off. Only at the table is it cut into slices and served with, for example, Mashed potatoes and sauerkraut. You can also brown the boiled pork tenderloin in butter in a rose sauce, which is placed in the oven in a 200 degree heated oven to make it crisp. Fresh, coarse country bread or potatoes and saurkraut and wine are also served.