Danish Pork
Appetizers • European
Description
Recipe taken from the book 'Holiday Salads and Appetizers. Very Simple'.
Ingredients
- Pork Blood 5 lbs
- Prunes 5 oz
- Pickled Apples 2 pieces
- Fat 4 tablespoons
- Chicken Broth 5 fl oz
- Cream ½ cup
- Ginger to taste
- Ground Black Pepper to taste
- Salt ½ teaspoon
Step-by-Step Guide
Step 1
Soak the prunes in water, boil, cool, and remove the pits.
Step 2
Peel the apples, cut them into quarters, remove the cores, and chop into large pieces.
Step 3
Wash the meat, dry it, and cut it into three equal layers. Rub each layer with salt, pepper, and ginger.
Step 4
Place a layer of prunes and apples on the first layer, cover it with the second layer, add another layer of prunes and apples, and top with the third layer of meat.
Step 5
Tie the 'sandwich' with string, place it in a deep dish with heated fat, and lightly brown the meat.
Step 6
Drain the fat.
Step 7
Pour the broth over the meat and place it in a preheated oven at 355°F.
Step 8
Roast for 1–1.5 hours, then drain the meat sauce and let the meat cool.
Step 9
Simmer the meat sauce with cream, salt, and pepper.
Step 10
Remove the strings from the meat and slice it.
Step 11
Serve the sauce separately.
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