Fassegures (a type of meatball or meat dumpling served in a thin broth)
Ingredients
- 200 g minced beef
- 200 g minced pork
- 2 “blancos” (white chorizo)
- 2 eggs
- 2 minced chicken livers
- soaked stale bread
- grated bread (breadcrumbs)
- edible pine nuts
- chopped parsley
- blood (optional)
Preparation
Take the skin off the white chorizo. By hand, mix the minced beef, the minced pork, the minced chicken livers and the chorizo. Add the soaked bread (straining it before doing so), the breadcrumbs, eggs, pine-nuts, chopped parsley and salt.
Form the mixture into balls and place them in with some stock on a medium heat for half an hour.
Prick them with a skewer to ensure they are cooked through. Serve. These “fassegures” are traditionally eaten as a first course, with the ingredients of the stew and stock being put in a serving dish for people to have as a second course.
