Using ingredient kg pork
Creole Stuffing
- 5 eggs (hard boiled)
- 1 onion
- 1 kg pork
- 1 bay leaf
- 170 gr salt and pepper
- 30 gr butter
- 26 gr pitted greek olives
- 2 gr oregano
- 2 gr parsley
- 8 slices stale bread (sliced white)
Sausage 2
- 6 cm sausage casings to the stuffer nozzle on a hand meat grinder
- 1 1/2 kg pork (ground)
- 1 1/2 kg beef (ground)
- 6 gr pepper (crushed red)
- 5 gr paprika
- 4 gr cumin (ground)
- 4 gr aniseed
- 4 gr oregano (dried)
- 1 gr sage (dried)
- 1 gr sweet basil (dried)
The Bicol Express
- 2 dilao
- 1 1/2 bagoong alamang
- 1,400 ml coconut cream
- 270 gr green peppers (hot)
- 200 gr peppers (red)
- 60 gr ginger
- 60 gr onions
- 60 ml cooking oil
- 14 gr chilli (hot)
- 8 gr garlic
Medisterkaker
- 20 fa
- 1 kg pork (ground)
- 500 ml milk
- 40 gr potato flour
- 8 gr salt
- 2 gr pepper
- 1 gr nutmegs (ground)
- 1 gr ginger