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Posted: **Fri Mar 18, 2011 2:27 pm**

Clearing out freezers in preparation for next batch of pigs and found a big bag of lungs. Probably four large pigs worth.
We use lung in some of our Slovak hurky-type stuff but not such large amounts and we are not planning any hurky at the moment anyway as we don't have any heads spare.

I hate throwing anything away but they are just taking up freezer space.

Does anyone have any cunning ideas for recipes based mainly on pig lung? I have a fair quantity of liver and a shoulder and whole hind leg from a smallish porker to use up as well which could be incorporated.

Posted: **Fri Mar 18, 2011 3:27 pm**

You can chop, dust in flour lungs, liver and quartered artichokes and fry them together. My mom does that with lamb entrails. They are fantastic.
Regards
Massimo

Posted: **Fri Mar 18, 2011 7:46 pm**

They are used in Faggots.

(...awaits comment from US members!)

Phil

Posted: **Fri Mar 18, 2011 9:01 pm**

Lungemos, a Norwegian sausage, made with pork and beef, pork lungs, etc, a bit like soft haggis.

Posted: **Fri Mar 18, 2011 9:13 pm**

wheels wrote:They are used in Faggots.

Phil

You won't get any comments from around here: it's not politically correct!

Incidentally, whatch ya mean by "faggots", by the way?
Regards
Massimo

Posted: **Fri Mar 18, 2011 9:57 pm**

They're a sort of offal meat-ball. There's two types, a traditional Butcher's:

...and a Faggot's in Gravy one (The major brand in the UK being 'Brains' - there's a joke in there somewhere as well), Here's my take on those:

http://www.localfoodheroes.co.uk/weblog ... php?id=123

HTH

Phil

Posted: **Sat Mar 19, 2011 8:46 am**

Faggots it shall be.

I might have a go at some Lungemos as well - do you have an English recipe anywhere, tristar? I can't find one on Google.
As you say, doesn't look dissimilar to haggis, or hurky for that matter. Doesn't seem to contain any barley or oats or other bulking agent as far as I can see. Is this correct? We put rice in hurky.

Posted: **Sat Mar 19, 2011 9:27 am**

Hi Billy,

Lungemos is very soft, much like a sauce in fact. here is one recipe I found, very simple and basic:

What norwegians are made of
In order to understand the people you need to know what they eat.

Here is a recipe of a dish called Lungemos, wich can be translated into "Mashed lungs".

There are not many norwegians eating this dish nowadays and it's kind of regarded as yucky stuff that old people eats. A lot the people saying so has propably never tasted it, and i can say it's quite tasty.

It is available in shops ready to heat, but due to its reputation it will propably disapear from the Norwegian dinner table and become a part of our culinary history.

If you cant get it, make it yourself.

L u n g e m o s

2kg heart, lung and midriff of calf, sheep, cow or reindeer.

2-3 liter water
2-3 spoons salt
1 onion diced
salt, pepper, ground ginger

Wash the entrails. Put it in plenty of cold water for 2-3 days. Must be stored cold during this period.

Change the water frequently. Entrails can easily become spoilt.

Let the water flow of teh entrails.Put it inot boiling salted water. Boil it tender.

take up the entrails , cut into pieces. Take away cartilage, vains and anything that apeal unapetising.

Grind the meat and mix stock so that it gets just about thick. Give the mixture a quick boil. Add the onion, boil a fe minutes, add the spices.

Served with boiled potatoes.

The nex time I'm having it for diner, (once a year or so), I'll take apicture and post it here.

Read more: http://members.virtualtourist.com/m/c0b ... z1H2CcgkCF

Often nutmeg, and cloves are added to the spice.

Posted: **Sat Mar 19, 2011 11:43 am**

Hmmm... mushy lung stew. It makes me think of school dinners.

It does sound better than lutefisk (sp?) (or is that Swedish?). However, still not too appealing.

Posted: **Sat Mar 19, 2011 11:48 am**

onewheeler wrote:Hmmm... mushy lung stew. It makes me think of school dinners.

It does sound better than lutefisk (sp?) (or is that Swedish?). However, still not too appealing.

Yes, we have the same in Sweden. Both lungmos (literally mashed lung) and lutfisk (literally lye fish). Lye fish is traditionally eaten around Christmas and lungmos... well, I think it's hardly eaten at all nowadays.

Anyway, I'm not very fond of any of them.

Posted: **Sat Mar 19, 2011 3:45 pm**

I think it would be fair to say that both are an acquired taste. I can eat and enjoy both, but probably only a couple of times a year!

Posted: **Sat Mar 19, 2011 5:14 pm**

[/quote] ... lutfisk (literally lye fish).[/quote]

Oooh, WOW!! The secret is out: this is how you Vikings do it! Grow tougher than nails or die!
:drool:

Massimo

Posted: **Sun Mar 20, 2011 12:54 pm**

In the end I have made a huge batch of err, stuff: minced the lungs with some hearts and tongues. Added the same amount by weight of liver, then theeh same amount of pork mince to the combined weight of offal. Breadcrumbs, eggs, chives, sage and minced cooked onion, some mace, salt and pepper.
I am going to make some of this into faggots, some in loaf tins as a sort of haslet, and some into sausage skins.

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Lungs

Lungs