Here is the recipe for (Zaludac) a Croation ham & egg roll that my Mother made for years until her death at 102 years. They used to butcher hogs and use the intestines to make all kinds of sausage including the above.
--Large roasting pan 2/3 full boiling water when roll is ready -use 3" or 6" sausage casing
--soak casings in warm water to soften them
--in large bowl, dice 5 pounds of ham in 1/4" cubes
--fine chop 3-4 onions
--1 teaspoon salt and 1/4 teaspoon pepper
--1/2 cup flour
--1 cup cornmeal ( yellow)
--8 tennis shoestrings or similar tying device
--2 wooden spoons
Mix in large bowl 5 lbs. ham, onions, salt and pepper
Add 1/2 cup flour and hand mix well
Place cornmeal in bowl. Slowly add 1 cup boiling water to cornmeal and mix with fork until it is a thick paste. You may not need tbe entire cup for this, try not to let it get runny.
Add the corn meal paste to ham mixture and mix well by hand.
Beat the 24 eggs well
Add beaten eggs to ham mixture and mix well.
With a measuring or coffee cup carefully pour the mixture into the casing. Be sure to measure the length of the roasting pan so you don't make the roll too big (long). Leave about 1" gap in the top before you tie the end off to let the eggs expand within the casing. Tie it well we don't need any leaks..
Place the roll in the boiling water and pick up the wooden spoons, Start spinning the roll and keep spinning it until the whole thing is hard as a rock. This keeps the inside contents from settling to one side. Cover the roasting pan. Keep boiling and turing every15 minute!!. You may need to add boiling water from time to time to keep the water level up. Total cooking time is 2 hours and 15 minutes for 6" casing and about 1 1/2 hours for smaller casings.
Cool on wire rack, then wrap in foil and place in refrigerator overnite. Next morning slice and enjoy!
Be careful and don't burn yourself with the hot water. I'm not responsible for accidents with this recipe.
If you have a favorite recipe, send it to me and I'll include it on this page.Please send it here
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