Vantrobyanka

Category: Meat dishes
Kitchen: Belarusian
Vantrobyanka

Ingredients

pork stomach 1 PC.
pork heart 1 pc (380 g.)
pork liver 400 BC
pork tongue 2 pcs (740 g.)
lean pork 450 BC
lard (cheek) 600 BC
turnip onion 4 things.
garlic 2 goals
dry marjoram 1 tsp
black peppercorns 1 tsp
coriander 3 tsp
salt taste
Bay leaf 2-3 pcs.
allspice peas 5-6 pcs.

Cooking method

  • Vantrobyanka
  • VantrobyankaWash the stomach, turn it out and fill it with salt. Leave for a few hours.
  • VantrobyankaRemove the inner hard shell with a knife. I just took it off with my hands. Turn out. Remove the outer thin film, cut off the fat. Rinse well.
  • VantrobyankaHere's what you should get. Thin enough pouch.
  • VantrobyankaCook the shredders and meat in pieces in one saucepan. After boiling, cook for 1.5 hours. Add bay leaf and pepper 15 minutes before cooking. Remove from broth. Clean the languages.
  • VantrobyankaCut all cooked offal and meat into small cubes.
  • VantrobyankaCut the bacon into small cubes.
  • VantrobyankaHeat coriander and pepper in a mortar. Chop the onion and garlic.
  • Add lard, spices, marjoram, onion and garlic to boiled vantrobkas. Salt and stir well.
  • VantrobyankaFill the stomach with the mixture.
  • VantrobyankaSew up. If holes appear as a result of cleaning, then sew them up too.
  • VantrobyankaCover the baking sheet with foil or baking paper. Lubricate. Transfer the workpiece there and place in an oven preheated to 170 degrees. Bake for 1.2-1.5 hours. Drizzle over the fat during baking.
  • Vantrobyanka
  • VantrobyankaRemove the vanilla from the oven. Place between two planks. Put a little oppression on top. Put in a cool place for 12-15 hours.
  • Remove the load and you can try.
  • Vantrobyanka
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

Vantrobyanka is a dish of Belarusian cuisine. Lungs, kidneys, and head trimmings can be added to Vantrobyanka.
I added a piece of meat and a tongue instead of the lung and kidneys.
This is delicious!
There is a similar dish in Ukrainian cuisine. We call the god, saltison or brawn. Recommend!

VitaVM
Angela, thank you very much. At home, this dish is called "god". I was just thinking about taking the recipe from my aunt. Everything is very detailed and well-written. Girls, cook - it's delicious. Angela, thanks again!
ang-kay
Vita, I will be glad if the recipe comes in handy. We also call "god")
Igrig
VitaVM
Oh, where else can a stomach be found in Moscow!
ang-kay
Igor, can be done in the colon. And fill the usual ones.
V-tina
Angela, as always with you - it turned out very nice and appetizing! Thank you)
Igrig
ang-kay
The small intestines are.
But this sausages will turn out!
But you want authenticity ...
I'll try to look for the stomach! I really want to!
ang-kay
Quote: V-tina
happened
Tina, Thank you)
Quote: Igrig
I'll try to look for the stomach!
Igor, you need to look at the markets at the butchers Maybe even order. I ordered it in my countryside.
Svetta
Angela, what a beauty!!! How I love this! I'm making a headache out of my head (there is a recipe), but I can't dare to fill my stomach. I still have to gather my courage and cook, I love offal. And the stomachs are in the market and in the butcher's shop, cheap.
By the way, we have such a stuffed stomach called kOvbyk.
VitaVM
Quote: Igrig

VitaVM
Oh, where else can a stomach be found in Moscow!
Look for the butcher.
ang-kay
Quote: svetta
How I love this!
I agree with your taste. I like it too)
Quote: svetta
called a cob.
I have not even heard such a word! In! One country, but different names. I wrote in the notes that we have either "god", or "saltison", or "brawn". Here in stores before, it seems "brawn" was called. Only there was a lot of different skins and cartilage.
Igrig
VitaVM
We have only the Mandarin market nearby, but there is an eastern slope, only lamb and beef. There are heads and stomachs-hearts-lungs. But the meat is great!
As Nikulin said: we will search ...
Svetta
Angela, brawn is made from the head, the meat is molded in gauze, boiled and pressed. And saltison is exactly the stuffed stomach. Kovbyk is the popular name for Saltison. And I never heard a god.
ang-kay
Clear)
Arka
Yummy! My grandmother also did it, we also call it saltison (both with my grandmother in Polesie and in our markets in Minsk), but I have never heard Vantrobyanka, a cool name
Twig
In Polish, wantroba is entrails.
ang-kay
Quote: Arka
Yummy!
Nata, agree. In fact, a little fuss, but the result is pleasing.
Quote: Arka
but I have never heard the Vantrobyanka,
Probably some outdated name. With Pokhlebkin it seems like this.
Quote: Twig
Polish vantroba - entrails.
All Slavs. Here are the languages ​​mixed.
nila
Quote: svetta

Angela, brawn is made from the head, the meat is molded in gauze, boiled and pressed. And saltison is exactly the stuffed stomach. Kovbyk is the popular name for Saltison. And I never heard a god.
I totally agree with Sveta in the names and classification of dishes. We are neighbors not for nothing.
And the name Bozhok I hear for the first time, never met. And even more so Vantrobyanka. I saw it in the tape and came to an unfamiliar word. And it turns out that, almost our saltison.
Angela, thanks for the detailed master class! That would be to collect all the ingredients to a heap and cook
ang-kay
Nelya, not at all.
Tatyana1103
Angela, yummy, I myself will not dare to do this, but I know the taste. Many years ago, when I was still a girl, I went with my aunt, who lives in Minsk, to her husband's grandmother in a village on the border of Belarus and Ukraine, where no one spoke Russian and probably does not speak to this day. Grandmother's hands were golden, which she just did not make from her products, in her cellar there were more supplies, including sausages, than in any store ... that's where I tried such meat in my stomach, I remember the taste to this day, it's a pity grandmother has been gone for a long time, and all who stayed have their hands growing from the wrong place
Twig
Yes, I am amazed at our grandmothers.
My grandmother also had gold pens. Mine also did "kelbaski".
And how the technology was respected. A large bowl of meat, kneaded with my hands, to the threads, added ice,
She cleaned the guts, then these sausages were stuffed, hung and ripened first at room temperature over a gas stove, then in the refrigerator. And it happened that they also brought smoke to the village.
Where did you get the recipes? After all, there was no special literature, before and was a semi-literate grandmother.
ang-kay
Quote: Tatyana1103
I myself will not dare to do this
Tanya, that's nothing complicated. You cook the meat and cut it. You will bake it. What's scary? Stomach cleaning? It took me about 30 minutes to do it.
Shyrshunchik
Quote: ang-kay
either "saltison" or "brawn". Here in stores before, it seems "brawn" was called
And that's what we call
Irene
I have it too kOvbyk! A very tasty thing))) for bread and with horseradish!

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