“Budel, budla, nadlavanje, nadelo and želudac” are some of the names of this renowned stuffing, an Easter specialty from Gorski kotar. In most of the places in Gorski kotar it is prepared by cooking, but Mema who was happy to share her family recipe, cherishes the tradition of her mother Katica and grandmother Agneza, and prepares it baked. It was prepared this way in the village where she grew up, called Goršeta on the bank of the river Kupa, and we were happy to try it.
450 g (16 oz) white bread
1 teaspoon black pepper
450 g (16 oz) cooked ham
1 teaspoon salt
2 dried beef casings (60 cm/25 in long)
2 tablespoons oil
Cube the bread without the crust and leave it for at least 24 hours to dry. After it is dry, add some black pepper in a larger bowl and stir.
Cut the ham on thick cubes, add to the dried bread and mix well. Whisk the eggs well, add salt and pour over the bread and ham. Mix it all well and let it stand for an hour.
Soak the beef casings in tepid water, in which you added onion rings, in order to eliminate odours. After the casings have softened, remove them from water and dry on a table cloth.
Use the prepared stuffing to stuff the casings. From time to time remove the air from the casing so the stuffing distributes evenly. Fill the stuffing up to ¾ so that when the volume increases during baking the casing would not break. Tie the ends of a casing with a string and pierce the casings in several places with a needle or a wooden stick.
After you have stuffed the casings like this, place them on an oiled baking pan and bake at 150 °C (300 °F) for half an hour, and then reduce the temperature to 120 °C (250 °F), and continue to bake for another hour. During baking continue to pierce the casings for several times so they would not break.
After it is completely cooled, slice the stuffing and serve with spring onions and radish.
If you cannot find the appropriate casings, you can bake the stuffing in a narrow mold covered with baking paper.
120 minutes + resting time
I am of Croatian descent. My mother made nguavinia and I make it every Christmas for my son. He told me this year it makes his Christmas. I can buy casings that are manmade. Each long casing cuts into 2 smaller casings tying each new casing at the bottom before stuffing.
This recipe is for 3 smaller casings if you are interested:
1. 3 loaves of old white bread torn into small pieces
2. 3 bunches of green onions (green stems included.
3. 1 pound bacon sliced frozen into small pieces.
4. Heavy on the black pepper. To taste.
5. About 32 oz. of chicken broth. Make mixture the texture of a dressing.
Combine all until well mixed making sure all bread is moistened very well.
Meanwhile soften casings in warm water until moistened. Dry when ready to use.
Stuff each casing making sure most air bubbles are not trapped in the casing. I make small balls of the dressing and drop in several at a time to help avoid casing getting sticky. Then squeeze to push mixture to the bottom. When full tie off other end, rinse casing, poke holes with a darning needle to get rid of any air pockets and even more to prevent casing from bursting in oven. Put casings into a roasting pan with some water, cover and boil about 30-40 minutes so that they expand. Remove, dry them, and rub oil on the casings. Place in a shallow baking dish. Oven preheated to 325 degrees. Bake about one hour until lightly browned. To serve cut in about 1/2” slices. Serve warm or cold. We like ours warmed in the microwave. A messy job but to me a delicious Croatian tradition to keep going through the years.
I like the first recipe on here, my mother used to make something like this but it had the green part of green onions in it and it wasn’t made in casings. She called it nanglovinya, spelling is probably wrong. We, the family, have been looking for the recipe and yours is the closest.