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I started making lebar at home only after I found a way to chop the ingredients quickly, without spending hours at the meat grinder. I use an electric meat grinder, which makes everything much easier. When I have time, I prefer to prepare everything on a quiet afternoon. It's not a complicated recipe, but it requires attention to detail. I prefer to work with thick pork intestines, and I always soak the liver in cold water before boiling.

Quick Info

Total time: approximately 3-4 hours, including cooling the ingredients
Preparation time: 1.5-2 hours (cutting, chopping, mixing)
Cooking time: 45-60 minutes (boiling the meat, liver, then the stuffed lebar)
Servings: 3-4 pieces of lebar (depending on how thick the intestines are)
Difficulty: medium
Recipe type: homemade lebar for winter or holidays

Ingredients

1300 g pork liver
700 g pork meat
300 g raw pork bacon
300 g smoked bacon
4 onions
2 tablespoons oil
thick pork intestines
bay leaves
peppercorns
salt
ground pepper
(optional) 2-3 crushed cloves

Preparation method

1. Clean the pork intestines well from fat, rinse under cold water, then soak in cold water with vinegar. It is important to let them sit for at least 30 minutes to remove odors and make them flexible for stuffing.

2. Rinse the pork liver, cut it into suitable pieces, and keep it in cold water. Change the water once or twice until it no longer releases blood, and the liver lightens in color. Then boil it for 15-20 minutes in salted water with peppercorns and bay leaves. The liver should not be overcooked, just enough to be slightly tender. Remove it onto a platter and let it cool completely.

3. Cut the pork meat and raw bacon into pieces and boil them separately in salted water with peppercorns and bay leaves. When they are well cooked but not falling apart, remove them and let them cool. Do not discard the boiling water, as it can be used later to adjust the mixture.

4. Peel and finely chop the onions, then sauté them in a pan with the 2 tablespoons of oil over low heat. When they become translucent and slightly golden, remove from heat and let cool.

5. Cut the liver, boiled meat, boiled bacon, and smoked bacon into strips to fit easily in the meat grinder. Pass everything through the grinder using the medium plate, along with the sautéed onions. After the first grinding, switch to the smallest plate and grind the mixture again. Do not skip this step, as the texture needs to be fine.

6. Season with salt and ground pepper, tasting the mixture. It should be slightly saltier and spicier than you might think normal, as the flavor will mellow after boiling. If I want an extra flavor, I add 2-3 finely crushed cloves.

7. Remove the knife from the grinder and attach the sausage funnel. Carefully push the intestine onto the funnel and start filling it with the prepared mixture. Be careful not to overfill, as the intestine may burst while boiling. Tie the ends with kitchen twine.

8. Place the stuffed lebar in a large pot with cold water, salt, peppercorns, and bay leaves. If it does not stay submerged, place a small plate on top. Simmer on very low heat for 30-40 minutes, without letting the water boil.

9. When done, remove the lebar onto a cutting board and press it gently between two wooden boards, then let it cool completely at room temperature. Store it in a cool place.

Why I make this recipe often

I like this recipe because it results in a lebar with a clean and balanced taste, without unnecessary ingredients. It can be made in a single afternoon, and the fact that it lasts in the fridge for several days is an advantage. It is suitable for holiday platters as well as for simple sandwiches.

Tips and variations

Tips

Do not overfill the intestines – during boiling, the mixture can expand and burst.
Always taste the mixture before filling the intestines. It is easier to adjust the salt or pepper now than at the end.
Let the liver cool before chopping it; otherwise, it will turn into paste.
Always use leftover boiling water to adjust if the filling is too dense.
Try to use natural intestines – the texture and final taste are different from artificial ones.

Substitutions

Smoked bacon can be replaced with raw bacon if you don’t have it, but the flavor will be simpler.
If you can’t find thick pork intestines, use sausage casings, but check while boiling to ensure they don’t burst.
The onions can be sautéed in pork lard for a more intense flavor.

Variations

Add 2-3 crushed cloves to the mixture if you want a subtle flavor.
For a darker color, use pork liver and a bit of fresh blood (if you have and prefer).
You can reduce or increase the amount of bacon depending on how fatty you like the lebar.

Serving ideas

Sliced lebar pairs well with mustard, homemade bread, or pickles. It can be added to cold platters or served at breakfast with cheese and vegetables.

Frequently asked questions

1. How do I clean the intestines for lebar?
The intestines are turned inside out, gently rubbed with coarse salt, then rinsed in several waters. Finally, I soak them in cold water with vinegar for half an hour.

2. How fine should the lebar mixture be?
Ideally, you should pass everything through the meat grinder twice, the last time with the fine plate. This way, the lebar will have a homogeneous texture and will not be grainy.

3. Why do the intestines sometimes burst during boiling?
This often happens if the filling is too dense or the intestines are too full. Another reason could be the temperature – boil on low heat without a vigorous boil.

4. Can I use another type of meat instead of pork?
I do not recommend it, as the texture and original flavor of lebar come from pork liver and meat. If you want to experiment, you can partially replace the meat with beef, but the result will be different.

5. How do I know when the lebar is cooked?
After 30-40 minutes on low heat, the intestine should feel firm to the touch, and the filling should not ooze. If you are unsure, you can gently poke it with a needle – if no pink juice comes out, it’s done.

Nutritional values

Approximately, per 100 g of lebar: 280-300 kcal, 18-22 g fat, 12-15 g protein, 1-2 g carbohydrates. The values are indicative and may vary depending on the proportion of bacon and the type of meat used. The final product is quite filling, with a high-fat content.

Storage and reheating

Chilled lebar is kept in the refrigerator, wrapped in foil or in a container. It lasts up to a week, sometimes even longer, if the temperature remains constant below 4°C. I do not recommend freezing, as the texture changes upon thawing. No reheating is needed; it is served cold, sliced.

 Składniki: 1300g wątróbki wieprzowej, 700g mięsa wieprzowego, 300g surowego boczku wieprzowego, 300g wędzonego boczku, 4 cebule, 2 łyżki oleju, liście laurowe, ziarna pieprzu, sól, mielony pieprz, grube jelita wieprzowe

 Tagi:  szerokość domu