Ingredients with Measurements:
- 1 lb. pork liver
- 1/2 lb. pork fatback
- 1/2 lb. pork shoulder
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/4 tsp. cumin
- 1/4 tsp. allspice
- 1/4 tsp. nutmeg
- 1/4 cup breadcrumbs
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup fresh dill, chopped
Special equipment needed:
- Meat grinder
- Large mixing bowl
- Loaf pan
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the pork liver, fatback, and shoulder into small pieces and grind them together using a meat grinder.
3. In a large mixing bowl, combine the ground meat with the chopped onion, minced garlic, salt, black pepper, paprika, cumin, allspice, nutmeg, breadcrumbs, and eggs. Mix well.
4. Grease a loaf pan with oil and line it with aluminum foil.
5. Transfer the meat mixture to the loaf pan and press it down firmly.
6. Cover the loaf pan with aluminum foil and bake in the preheated oven for 1 hour.
7. Remove the foil and bake for another 30 minutes, or until the top is golden brown and the internal temperature reaches 160°F.
8. Let the Švargl cool for 10 minutes before slicing and serving.
9. In a small bowl, mix together the sour cream and chopped dill.
10. Serve the Švargl with the sour cream and dill sauce on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour 30 minutes
5. Temperature:
- Preheat the oven to 350°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 410
- Fat: 34g
- Protein: 20g
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 1g
- Sodium: 460mg
Substitutions for ingredients:
- You can use beef liver instead of pork liver.
- You can use bacon instead of pork fatback.
- You can use ground beef instead of pork shoulder.
Variations:
- You can add chopped parsley or chives to the sour cream and dill sauce.
- You can add diced bacon or ham to the meat mixture.
- You can add grated cheese to the meat mixture.
Tips and tricks:
- Make sure to press the meat mixture down firmly in the loaf pan to prevent air pockets.
- You can test the internal temperature of the Švargl using a meat thermometer.
- Let the Švargl cool before slicing to prevent it from falling apart.
Storage instructions:
- Store the leftover Švargl in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Švargl, slice it and place it on a baking sheet. Bake in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Švargl on a platter with the sour cream and dill sauce on the side.
- Garnish with fresh dill sprigs.
Garnishes:
- Fresh dill sprigs
Pairings:
- Serve with boiled potatoes or mashed potatoes.
- Serve with sautéed mushrooms or green beans.
Suggested side dishes:
- Boiled potatoes or mashed potatoes
- Sautéed mushrooms or green beans
Troubleshooting advice:
- If the Švargl is too dry, you can add more breadcrumbs or a little bit of milk to the meat mixture.
- If the Švargl is too wet, you can add more breadcrumbs or reduce the amount of eggs.
Food safety advice:
- Make sure to cook the Švargl to an internal temperature of 160°F to ensure that it is safe to eat.
- Store the leftover Švargl in the refrigerator and consume within 3 days.
Food history:
- Švargl is a traditional Czech dish made from pork liver and fatback.
Flavor profiles:
- Švargl has a rich and savory flavor with hints of garlic, onion, and spices.
Serving suggestions:
- Serve the Švargl as a main course for lunch or dinner.
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Region: Czech