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WE NEED: For 1.5-2 kg of cooked knee: 0.5 kg of large tomatoes 3-4 red peppers 2 hot peppers 2 large onions 3-4 cloves of garlic 1 tsp ground black pepper 0.5 tsp nutmeg 1-2 tsp salt (according taste of the resulting mixture before sterilization) 1 tbsp of full-fat mustard in the broth to the knee bay leaf and a few peppercorns PROCEDURE: If the knee is large and has thick skin, cut it and let it cook for an hour. Add 2-3 bay leaves, a clove of garlic, a few balls of black and allspice and a little salt. When the knee is cooked, remove the skin and cut the meat into smaller parts so that they can go into the grinder. Cut the vegetables in the same way and grind everything. Except the onion. Fry the onion in lard and add it to the ground mixture. Add mustard, pepper and nutmeg and add salt to taste. We then cook everything for at least another 30-45 minutes. Then we blend the mixture to obtain a smoother consistency and fill into clean glasses. We do not give to the edge. Add a spoonful of lard on top. Sterilize at 95°C for about an hour. Let it cool and then put it in the fridge overnight. Enjoy :)