Pigs with earthquakes and port wine sauce

Ingredients for Pigs with earthquakes and port wine sauce

Instructions for Pigs with earthquakes and port wine sauce

To prepare the Pigs with earthquakes and port wine sauce recipe, please follow these instructions:

The meat: Order the piglets at the butcher a few days in advance.

Rinse the pork nuts and put them in a saucepan. Add white wine and water to cover the meat. Bring the liquid to boil and foam. Add carrot, onions and chives cut into suitable pieces as well as thyme, bay leaf, salt and pepper. Cook the pork nuts at low heat and under low for approx. 3 hours. Let it cool until the meat is lukewarm. When the piglets are lukewarm, carefully remove all the small legs - make sure there are many. Discard your legs. Chop all the rest with a knife. Clean the mushrooms, chop them roughly and sprinkle them in butter. Cheese ham, an egg and cream blended together to a nice father. Fingers are mixed with mushrooms, chopped pork nuts, 2 teaspoons chopped thyme and veal. Season with salt and pepper. Make 4-8 sausages by rolling the father in a movie. Place the sausages in the refrigerator for a few hours, possibly. Until the next day. Bring flour on a plate. Whip the egg on another plate and put rasp on the third plate. Turn the sausages first into flour, then in eggs and finally in raspberries. Stir the sausages golden on a pan in oil and butter for approx. 15 minutes.

Earthquakes: Peel earthquakes and cut into 2 mm thin slices. Boil them in water with salt and pepper for approx. 10 minutes. Pour them in a slice and let them drip well. Bring them in a pot of cream. Cook and taste with salt and pepper. Chop the parsley, sprinkle it over during serving.

Sauce: Cook port wine to half. Add fund and 1½ dl water. When hot, whip cold butter into small terns in the sauce. Taste the sauce to.


The soup is sown and used for example, cabbage soup, cabbage soup or potato pear soup. Instead of the thyme in the dad, liquid glass truffles can be used. Approximately 20 g of truffles are chopped and served in the sauce. Instead of a pre-purchased bottle, a home-made calf can of course be used. In the dad, ½ dl is used and the sauce is used 2½ dl, which is cooked further