INGREDIENTS
- 8 pork feet
- 1 head of garlic
- 1 onion
- 1 spring onion
- 2 leeks
- 2 carrots
- 2 turnips
- 1 green pepper
- 2 ripe tomatoes
- Spices:
- Laurel
- Black peppercorns
- Keys
- Oregano
- Thyme
- Cumin
- Cooked ears
- 500 grams of onion sausage
ELABORATION
Boil your hands in plenty of water, and remove this first water. Saute the garlic and vegetables in oil and, finally, the tomatoes. Add the feet, the spices and cover with water. Bring to a boil, skim, and continue to cook on a very low heat for 2 hours. Once cooked, debone and, with the help of a plastic film, make a kind of rolls by arranging your hands symmetrically and inserting the sausage between them.
Cool, cut into slices 3 cm high, brown in a pan, sauce with the strained and reduced cooking juice, and serve with the cooked orellons.
