Apetite

A P P E T I T E

100g calf tongue, trimmed and boiled
100g calf sweetbread, boiled
100g calf head cheese, boneless, boiled
150g white veal stuffing
chopped parsley, salt and pepper to garnish

Dice the tongues, sweetbread and cheese finely, mix with other ingredients and stuff into a sausage casing. Form evenly sized sausages and place in boiling water. Leave to cool for 20 minutes to allow tensioning. Peel before serving. 

/recipe “Sinful Meat” from a cookbook Otto Koch, Joachim Heer, “Erotic Menu or Aphrodite’s Secrets”, 1997/

Artists: Yui Akiyama, Jakub Gliński, Marcin Janusz, Martyna Kielesińska, Jan Możdżyński, Aleksandra Liput, Zofia Pałucha

Curators: Aleksandra Liput, Michalina Sablik (Dzidy Duo)