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Pork Bread

Pork Bread recipe image
This American bread features Finely ground fatty pork, Finely ground veal or lamb, Onion -- finely chopped, Or- grated, Finely chopped parsley. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 50
Calories: 689.4
Dietary: Gluten-free
Description
This American bread features Finely ground fatty pork, Finely ground veal or lamb, Onion -- finely chopped, Or- grated, Finely chopped parsley. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/8 pounds Finely ground fatty pork
  • 1 1/8 pounds Finely ground veal or lamb
  • 1 large Onion -- finely chopped
  • Or- grated
  • 1/2 cup Finely chopped parsley
  • 2 teaspoons Salt
  • 1/2 pound Panna -- (caul fat from pig)
Directions
  1. 1
    Combine pork with veal or lamb, onion, parsley, salt and a generous grinding of black pepper.
  2. 2
    Dip panna into a bowl of warm water for a minute or two,
  3. 3
    remove and carefully open out a piece at a time, laying it out flat on work surface.
  4. 4
    Cut with kitchen scissors into pieces about 10 cm (4 inches) square.
  5. 5
    Take a good tablespoon of meat mixture and shape into a thick sausage about 5 cm (2 inches) long.
  6. 6
    Place towards one edge of piece of panna, fold end and sides over meat and roll up firmly.
  7. 7
    Repeat with remaining ingredients.
  8. 8
    Thread sausages on flat sword-like skewers, leaving space between them.
  9. 9
    Number on each skewer depends on their length.
  10. 10
    Cook over glowing charcoal, turning frequently.
  11. 11
    Do not
  12. 12
    place too close to
  13. 13
    heat as sheftalia must
  14. 14
    cook fairly slowly so that the inside is well cooked and the outside nicely browned without being burnt.
  15. 15
    The panna melts during cooking, keeping the meat moist and adding flavor.
  16. 16
    Excessive flaring of fire can be controlled by a sprinkle of water on the coals.
  17. 17
    Serve sheftalia as an appetizer or a main course

Nutrition Facts

Servings 50

Amount Per Serving
Calories 689.4kcal
% Daily Value *
Total Fat 44.7g69%
Saturated Fat 17.9g90%
Cholesterol 226.0mg76%
Sodium 9921.6mg414%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.2g1%
Sugars 0.5g
Protein 66.5g133%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, bread, caul, chopped, fat, fatty, finely, grated, grilling, ground, lamb, onion, panna, parsley, pig, pork, salt, sausage, title, veal
Read it online: https://www.chefs-mate.com/recipe/pork-bread-3/