Clean the organs well, wash them, dry them and cut them into cubes. We do the same with the sausages, which will be cut into larger rounds.
In a saucepan with a thicker bottom, heat the oil and lightly brown the meat first, then add the organelles, let them brown for a few minutes, and at the end add the sausages. Leave everything to brown, then turn off with Beef or vegetable soup. Leave on low heat until reduced, add crushed garlic, salt, pepper, thyme, paprika, wine and tomato paste. Leave for 5-10 minutes on the fire and it is ready. It can be served with polenta or scrambled eggs.
How to prepare organs for pork chops
To prepare the tochitura, we must first wash all the organs (including pork) well with cold water. Then cut everything into suitable pieces and keep in cold water while you finish cutting. The liver is quite difficult to cut because it is & # 8220slippery & # 8221 but if you have it at hand you can cut it with a kitchen scissors instead of a knife.
When all the organs are cut, discard the water they were in and boil them in a large saucepan with enough water to cover them with 1-2 teaspoons of salt. The boiling will be long, about 1 hour and a half and from time to time the foam that forms on top is thrown away. If the water drops too much during boiling, you can top it off with lukewarm water.
I fried the sausages separately to get rid of as much fat as possible.
Then I started chopping: the liver (smaller pieces), the heart (smaller cubes), the kidney (of course I cleaned them all of those nasty things but I posed them so you can see what they are), the spleen and the meat pig, chest at its origin.
I also used onions, garlic and for the rest of the taste salt, pepper, hot paprika, a glass of pinot (and finally a jar of my tomato broth). And last but not least, fresh thyme from pots.
First I hardened (actually more stifled because I wanted it to be lighter so I did everything over low heat and with a lid) the fatter pieces of breast with the remaining bones, onions and garlic.
I put the rest of the cubes and left them to keep the wine company. When I thought it appropriate, I added the rest of the organs, mixed them, put the lid on and let them boil.
When everything looks just right, I added the spices and broth.
Method of preparation
Grandma's recipe: Tochitura made of pork organs and pork muscle on a polenta bed. The liver and heart are washed well and cleansed of blood. Then cut the pieces. So is the pork tenderloin. Cook the onion. Then add the meat and pork chops cut into suitable pieces. Add the spices (thyme, hot paprika, bay leaves, nutmeg, salt, pepper) and broth. Extinguish with red wine and leave on the fire until the sauce decreases. Towards the end, add the garlic. Sprinkle with parsley. Serve with polenta and sour cream.