Preserving with Salt

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I like blood sausage or black pudding as we Brits call it however I am not a big fan of the mustamakkara it differs from the British one. Ours is more fatty while the Finnish or at least the Tampere one has rye in it. Also I would never dream of eating black pudding with Jam. You crazy Finns!!!
 
lingonberry jam, mmmmmmmm :D
but this is not sausage 🤣 🤣 🤣
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by the way, I prefer wild raspberry, forrest.
му

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my oh my,those wild ones have so much taste,fantastic.

we had wild raspberry bushes here more or less,just outside the door,then one sunny day,some man from the city came and cut them all down...
you have more blueberries, blаскberries and mogo flies in Finland.
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We collected about 200 liters a day, and then cleaned and cooked the Varenie
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Do you know how to quickly peel large amounts of blueberries?
I will tell you the technology.
 
everyones favourite, had to post it here ;)



I like spam including store bought, I'll cut in slices and soak it in warm water for an hour then rinse dry with a paper towel, this removes most of the sodium out of it before it's fried or make a sandwich :)
 
it's versatile as heck,you can do a load of different foods with it, when I was a young conscript,the army here absolutly adored spam, it was in soups, steews and many more, only thing that didn't have it was the porridge they served us in the mornings.
 
tongue,when it's made right,it's fantastic,tender meat,but it's bloody hard to find it here.
also love blood sausages, blood pudding,blood pancakes.

never tried tripe.

My mother used to make cow's tongue, and I always enjoyed it. I thought it was very good.

Tripe is like eating rubber bands. You chew forever and never get anywhere. If you haven't tried it you haven't missed anything.
 
My mother used to make cow's tongue, and I always enjoyed it. I thought it was very good.

Tripe is like eating rubber bands. You chew forever and never get anywhere. If you haven't tried it you haven't missed anything.
I like more or less all parts of the animal, have eaten rabbit brain in Spain,it was good, my grandma used to make meat jelly from scratch,never could do it like she did,even with the recipe at hand, must be that pork today is way too lean or something in that direction.
 
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