VOLUME 1 - Kilimanjaro Foods

Polnische Jaegertopf (Polish Hunter's Casserole)
4 Servings
1 pig's kidney
300 g pork
200 sm frying sausages
200 g ox liver
8 shallots
200 g mushrooms
1 garlic clove,crushed
1 celeriac
3 T butter
2 t salt
1/2 t white pepper
1/2 t paprika
2 T tomato pur‚e
1/4 l dry white wine
1 T soy sauce
Split and clean the kidney thoroughly and put it into a bowl.
Pour over it some boiling salted water and leave to soak a
couple of minutes. Then dry it, and cut it into slices. Peel the
shallots. Cut the pork, liver and peeled celeriac into 4cm cubes.
Put the fat into a large casserole, and lightly brown the shallots
and celeriac. Add the offal, meat and sausages and fry the lot
together 5 to 10 minutes.
Clean the mushrooms, and add them, together with the garlic and
tomato concentrate (pure) to the dish. Then add salt, pepper,
paprika and pour over the wine. Bring to the boil, cook fast a
couple of minutes to eliminate the alcohol, cover and simmer slowly
until the meat is tender - about 40 minutes. Stir in the soya sauce,
and correct the seasoning.