- 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
– 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 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.