Pombari (Sausage with Minced Meat and Rice)

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~ Ingredients: ~ 1 kilo of coarsely minced pork ~ 1 cup of rice ~ 1 1/2 cup of finely chopped parsley ~ 3 onions finely chopped ~ 4 tsp of corn oil ~ 3 large ripped tomatoes grated ~ 3-4 lamb intestines cleaned ~ 4 tbsp of corn oil ~ Juice of 1 lemon ~ Salt and pepper to taste

 

~ Intestines Preparation: ~ Wash the intestines thoroughly with vinegar, salt, lemon juice and rinse well under plenty of running water. ~ Turn intestines inside out and wash and rinse the same as above way. ~ Turn over again, drizzle with vinegar, salt and lemon juice and wash thoroughly with fresh water to prevent them from smelling. ~ In a large enough bowl, mix the minced meat, rice, chopped parsley chopped onions, corn oil, grated tomatoes and salt and pepper to taste. ~ Set the minced meat mixture aside for about 1 1/2 hours in order to allow time for the rice to expand. ~ Using a sausage staffing funnel, stuff the intestines with the minced meat mixture. ~ Tie one and of the intestine, fill it up, place it in a baking pan, shape it in a snail shape or in spiral shape. ~ Pour 1/2 a cup of water in the baking pan, press it lightly with your hands and tie the other end of the intestine. ~ Set aside and fill all intestines the same as above way until you use all of the minced meat mixture. ~ Drizzle with 4 tbsp of corn oil and the juice of 1 lemon. ~ Roast in a non preheated oven at first in order for the Pombari to release its liquids and then increase the temperature to 170-180 degrees Celsius (see conversions) and cook until brown. ~ Pombari is served cold cut up in small pieces. ~ Pombari (Sausage with Minced Meat and Rice) can be used as an appetizer or as a side dish. ~ Good luck and enjoy.