Offal mince

About the dish

Offal mince was a way of using the whole animal, and Erken suggests keeping it cold under a layer of fat or canned.

How to make it

1. 1

   Grind

   Grind the boiled offal, any meat from the stock pot, potato flour, salt and onion twice.

2. 2

   Season

   Add pepper and ginger, and a little fat if you like.

3. 3

   Simmer

   Let the mixture simmer for about half an hour, with a little cold stock or water if needed.

4. 4

   Use and store

   The mince can be made into patties or sausages, or simply heated. It keeps well cold, under a layer of fat or canned.

5. 5

   Note

   Note: Keep cold and eat within a few days; canning meat must be done under pressure (pressure canner), not by simple boiling.