Burischio is a typical peasant recipe of the Cortona area that is becoming less and less popular in households, but is still produced by butchers with pork blood and entrails. This dish recalls old flavors and scents that are gradually sinking into oblivion.
- pork blood
- pig entrails
- dried fennel
- pork fat
- ground nutmeg
- grated lemon and orange peel
- Finely dice pig fat.
- Pour pork blood in a big bowl and add all the other ingredients, continuing to stir.
- Thoroughly rinse out entrails and stuff mixture into entrails casing, taking great care in equally distributing fat dices.
- Tie with kitchen strings one end of the entrails, making it very tight to prevent liquid from coming out.
- Stuff entrails for about 50 cm and tie with kitchen strings the other end of it.
- Steep entrails in lukewarm and abundantly salted water and slowly bring to a boil. Keep boiling for about three hours (entrails need to be cooked).
- Right after water starts boiling, pierce casings with a big needle in various parts.
- Take casings out of the water, cut into 2-3 cm thick slices and serve hot.