Tongue Sausage
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I found this recipe in the magazine "Lose Weight Together" A few years ago, the tongue comes out unusually tasty with this cooking method. Help yourself, please!
Ingredients for "sausage" out of tongue:
- Pork Tongue (I had 4 pork tongues weighing 900 grams) - 900 g
- Garlic - 3 clove
- Spices (whatever you like, I had pink pepper, ajwain, Italian herbs) - 60 g
- Salt (to taste, as you usually salt the meat)
- Dry red wine - 125 ml
- Cognac - 75 ml
How to cook "sausage" out of tongue step by step with photos
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I want to warn you right away that it's a long recipe, but it's worth it. Here is a picture of the products we need. |
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Wash the pork tongues, take off all the visible fat, put them in a big big bowl with a lid for marinating. |
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Add grated garlic, salt, spices. You can use whatever spices you like, and then roll the tongues in the spice mixture. |
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Pour in a mixture of wine and cognac so that they are 2/3 covered. As for the wine and cognac, you can change the ratio, you can take 100 ml. of cognac and 100 ml. and you can take a large part of cognac and a smaller part of wine. It is good in any case. We put the lid on the bottle and leave it for 7 days, turning it every day. You can marinate it at room temperature for 2-3 days, then you have to turn it twice a day. |
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This is how they look on the seventh day of marinating. |
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After 7 days take tongues out of the marinade, dry them on a paper towel. |
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We wrap each one of them well in foil, put them in a good form for baking and bake in an oven at 180-200 degrees for 1,5 hours. Let's cool it down and put it in the foil to chill in the fridge. I keep it in foil until X hour. |
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When serving, slice thinly at an angle and enjoy the wonderful taste of the natural product. |
Meat, Salt, Garlic, Spicy, Spices, Cognac, Dry Wine, appetizers, Snacks, Snacks of offal
