An appetizer for pennies

1. Stage

First of all, wash the knuckle, pour cold water, put the meat of rabbit or chicken, two spoons of salt. Cover with the lid, bring to a boil and simmer on low heat for two hours.

2. Stage

Add carrots, onions, cover and cook for another hour. Fifteen minutes before cooking, add the bay leaf.

3. Stage

For three hours the knuckle is perfectly cooked, the meat perfectly separates from the bones. Now cool down a little, tear the meat with your hands in medium sized pieces, but not small, this will depend on the pattern on the cut, put separately in a bowl. The fat from the skin is removed into another bowl, a thin skin should remain.

4. Stage

Next, check the meat for salt and if necessary, add diced carrots, parsley, your favorite spices, pepper, squeeze or finely chop garlic. Take the fat, chop the smaller half and add to the bowl, mix. You can not add fat, but believe me - it tastes much better with it.

5. Stage

Add the broth and mix well. If you're not too sure if the meat will set well, add gelatin to the broth. My broth was very rich and I didn't add it.

6. Stage

We take a muffin tin (I have 23*13*7), cover it with cling film so that the edges hang down, put the skin on the bottom and start filling with the filling, tamping it down with a spoon.

7. Stage

While tucking, make sure that the meat is not dry, if necessary, add broth. When you have filled the form, cover the top with hanging foil, press it well with your hand and send it to the refrigerator for at least three hours, for better solidification - overnight. My two knuckles hung two and a half pounds, the mold turned out to be underfilled....

8. Stage

I left it in the fridge overnight. In the morning I took out this beauty. The snack is easy to take out of the mold, slices very well, and most importantly - very tasty, low cost, a great substitute for store-bought sausages and you know what you're eating!!!