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Roast larded with Zlatiborac njeguska sausage and potato and leek purée

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4-6 portions:

  • 1 pork ham (part of a leg)
  • 100 g of Zlatiborac mountain sausage
  • Couple of cloves of garlic
  • 1 red pepper
  • Salt and pepper, to taste
  • Oil
  • For the side dish:
  • ½ kg of leeks
  • 1 kg of potatoes
  • 50 g of butter
  • Salt, to taste
  • 1 dl of milk

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Roast larded with Zlatiborac njeguska sausage and potato and leek purée

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Preparation: 1. Using a thin knife carefully make “pocket” cuts in the meat and place pieces of red pepper, Zlatiborac mountain sausage, and garlic in them. This procedure is called larding.
2. Season prepared meat with salt and pepper. Place it in a baking dish and pour oil. Bake in the oven at 190°C for 60-70 minutes.
3. Peel the potatoes and cut them into cubes. Cut leeks into smaller pieces. Cook them in a pot filled with water until the potato is done. After that drain the water and mash everything. Add butter and salt. Stir. Add warm milk to get a desired consistency of the purée.

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