Posts Tagged ‘pork’

Fried Hamburger (Fašírka)

Ingredients: 1lb pork, 3 cloves garlic, one quarter medium onion, one egg, bread roll about the length of your open hand, milk, salt, black pepper, flour, bread crumbs, side (4 boiling potatoes, quarter of chopped up red cabbage, salt, sugar, caraway, butter, few slices of red pepper) Prep Time: About an hour, including boiling potatoes Nowadays, it’s easy to satisfy your hamburger craving in Slovakia. Many major cities have a McDonald’s. And even those that do not will have a myriad of street vendors selling all kinds of burgers. But, even with all this hamburger variety around, don’t forget to Read the Rest…

Homemade Sausages (Domáce Klobásy)

Ingredients: 4 lbs pork, black pepper, 2 cloves garlic, paprika (sweet red pepper), red pepper, salt, pork intestines or sausage casings Prep Time: about 2 hours In this recipe, I show you how to prepare home-made sausage (klobása), the way my grandma makes them. I may be little biased, but there is nothing better than a real Slovak sausage! They are even better smoked (údené). Slovak sausages are pretty similar to the Hungarian variety. When I lived in Lancaster, California, I was lucky to be close to a real treasure: a little shack in the middle of the Mojave desert Read the Rest…

Pressed Meat (Tlačenka)

Ingredients: 1 lb of pork meat (shoulder, side cut), 1lb of pork hearts and neck, 3 cloves garlic, black pepper, caraway, salt Prep Time: About 1.5 hours plus overnight for the meat to set I like food and I’ll eat pretty much anything. However, there are few things I can’t stand, and tlačenka is one of them. I find it absolutely disgusting. However, this dish is favorite of many Slovaks including just about everyone in my family. The name is derived from the verb tlačiť, to press. A crowd of people, for instance on a bus during the rush hour, Read the Rest…

Rice Sausage (Jaternica)

Ingredients: 2lbs rice (4.5 coffee mugs or 5.7 cups), 2 small onions, 9 coffee mugs water (~11.5 cups), 1lb pork liver, 2 pork hearts, 1lb pork meat (side cut or shoulder, should be about 50% fatty, you can also use pork skin) Prep Time: about 2 hours Jaternica (also known as hurka) is a special pork sausage prepared during zabíjačka, the traditional annual slaughter of a pig. It’s made out of pork meat mixed with rice. Although it is commonly prepared in the sausage form, this is not necessary. Hurka, in my opinion, is even tastier when prepared as porridge Read the Rest…

Shepherd’s Steak (Bačovský Rezeň)

Ingredients: half inch thick slices of pork (leg, shoulder or neck), bacon, smoked cheese, flour, milk, egg, oil, mashed potatoes Prep Time: about 30 minutes In Slovakia, people don’t generally eat meat the way steaks are eaten in America – seasoned and grilled on an open flame. Instead, a steak or schnitzel (rezeň) is typically a thin slice of meat, which has been tenderized, covered in some breading, and finally fried in oil. In this recipe, my grandma will show you how she prepares one kind of steak, bačovský rezeň. The name means bača’s steak. Slovakia is a mountainous country. Read the Rest…