Hungarian Rhapsody of Free-range Pig with Cucumber Tart and Roasted Vegetables

For the tzatziki

1. Core 1 / 4 peeled cucumber and grate into small pieces (coarse cheese grated), add the squeezed garlic clove and salt, skim off the liquid after 20 minutes, mix with the yoghurt and refrigerate.

For the cucumber relish

1. 1 Cut the unpeeled cucumber into fine slices. Also cut 1 medium-sized onion into thin slices, sprinkle with the coarse salt and leave to stand in a saucepan overnight. Then pour off the water. Bring to the boil in a vinegar stock with the sugar, mustard, celery and turmerik. Fill into sterile jars.

For the cucumber salad

1. Cut 3 / 4 peeled cucumber into thin slices, sprinkle with 1 teaspoon salt. Let it steep for half an hour, then pour off the resulting water. Add 25 g of sugar and 30 ml of vinegar. A small half tomato is added to each serving as a decoration.

For the vegetables

1. Peel the potatoes and sweet potatoes and cut into 10-15 mm pieces. Spread the lard on a roasting bowl and spread the vegetables on top. Sprinkle with the grill spices, then cook in the oven for 35 minutes at 180 degrees. Stir several times.

For the sausages

1. Use Black Pudding & White Pudding & Paprika Bratwurst whenever possible. Prick the skin with a toothpick many times on all sides. Cover a roasting bowl with 100 ml of water and cook the sausages at 140 degrees for 50 minutes, then cook without cover at 180 degrees for another 40 minutes. Do not pour off fat beforehand! The cooking time is based on a 40 mm diameter sausage! With a smaller diameter, correspondingly less (e.g. 20 mm = half the cooking time).
2. Cut the vegetable onions into thick rings and fry them in a little pork lard until translucent.