Cold cuts recipes

Organic jogging bread with cooked smoked turkey breast, Apple and horseradish

Cooked smoked Turkey Breast thawed at refrigerator temperature and cut into thin slices. Applesauce: Apples peeled, cored removed. Steamed over low heat with the sugar, and then the apples moses rough. Æblemosen tilsmages with finely grated horseradish. Organi

Potkæse

The cheese blend or tearing at the grove part of the vegetable salad tongs, stir up with cream or ymer, add liquor and Spice aftertaste, potkæsen stir once in a while, it becomes too dry, add more cream can, after about 8 days usually cheese to be efficient to

Joice deer paté

Liver and meat mincing as to tatar. Warm cognac up to the boil and cool off. Mix all ingredients in a large bowl. Ran a large loaf (8 x 8 x 25 cm) with bacon and fill forcemeat in tyre with bacon and cover the top half of the molds with 2 x silver paper. Bake

Wild leverpostej

Liver chopped 2 times along with onions and anchovies in a meat grinder. The butter is melted, and it bakes up with flour and milk until it is a thick mass, and therein comes to the minced lard and touches well in it, to the packed a melted. Come on the

Animal pâté

Chop the venison, pork, onions and French bread 2-3 times. Stir it together with spices and eggs and possibly. a little cream. Put forcemeat, which should be fairly steady, in a greased, ovenproof dish layered with udskivede mushrooms, bacon cut into strips an

Wild lettuce

Ymer and crème fraiche blended. Herein violated French mustard, Apple jelly and mayonnaise. Season with English sauce and spices. Finely chopped gherkins are changed in season with a bit of May. the juice from the grape the cucumbers. Pulls in approximately 2

Polish Country Sausage

Beef chop with a 4 mm. hulskive, pork and lard through a 8 mm. hulskive the spices mixed with salt and sprinkled over the minced meat. all kneaded thoroughly for approx. 5 min. and stopped in pig intestines. the sausages afdrejes in lengths of 20 cm. warm smok

Thyringer Blood Sausage

Lard, rind and flesh boiled for about 2 hours, then cut the flesh and packed into small cubes, approximately half of the rind, chopped meat, blubber and the chopped rind kneaded well with the spices, blood and soup added, it all worked well through and filled