Goranski stuffing in the Goršečki way
Budel, budla, nadlavanje, nadelo and stomach are some of the names of Goranski nadjev, a well-known Easter specialty of Gorski kotar. In most Gorski kotar places they make it cooked, but I nurture the tradition of my mother Katica and grandmother Agneza and prepare it - baked. So they did it on my grandfather's house, in the village of Goršeti on the bank of the river Kupa, and it is very similar to Kostelski and even Gorenjska želodec. In this holiday atmosphere, I am happy to share this old recipe with all of you …… ..
Preparation steps
- Cut the bread and ham into cubes and soak the dried beef colon in lukewarm water, to which sliced onions can also be added to eliminate possible odors. Leave the sliced bread to dry for at least 24 hours, then pepper the dried bread.
- Lightly fry the diced ham in a little oil for about 30 minutes, then add everything still lukewarm to the dried bread and mix well.
- Beat the eggs well, salt them and pour them over the bread and ham, then mix everything well again and leave it to stand for one hour.
- Fill the intestines with the prepared mixture, but only up to half of its volume due to the increase in volume during baking .........
- ...... and then sew the hoses with kitchen thread.
- Place the hoses filled in this way on an oiled baking sheet and bake at a temperature of 120 - 150 ° C for 1 - 1, 5 hours .......
- .......... with occasional stabbing of the intestines with a cooking needle.
- Fully cooled baked casings cut and serve.
- Replenishment of the recipe due to questions in the comments: In the absence of intestines, the prepared filling mixture can also be baked in a narrow mold lined and covered with greaseproof paper.
