In Romanian: Caltabosi traditional romanesti




  1. Boil the meat, lungs, spleen and rind with an onion.
  2. When almost ready, remove from heat, let cool, then grind.
  3. Add the onions fried in lard, garlic, pepper, juniper berries, salt, a few tablespoons of broth and a a few tablespoons of pork blood.
  4. Mix everything well.
  5. The mixture has to be rather soft than hard.
  6. Fill the big intestine, tie the ends with string and boil in the water in which the meat, lungs and rind have boiled.
  7. After coming to a boil, boil for another 20 – 25 minutes.
  8. Before boiling, prick with a thick needle.
  9. When ready, remove from the liquid and keep in cold water until cooled.
  10. Serve cold or pan-fried.

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