Summary

Ingredients

• 500 g potato (s)
• 250 g carrot (s)
• 1 small turnip (s), approx. 500 g
• 250 g pork belly
• 500 g Kasseler
• 2 large onions
• 3 tablespoon vegetable stock, instant
• 4 sausages (cooked sausages or meatballs)
• salt and pepper
• water
• mustard

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Instructions

1. Cover the meat in a saucepan with water and cook it together with the onions and pancetta for about 90 minutes. In the meantime, peel and dice the turnip, potatoes and carrots.
2. Take out the meat when it`s done. Then add the potatoes with the turnips and carrots to the meat stock and 3 tablespoons of vegetable stock for seasoning. Cook everything for about 20 minutes until it is cooked through. Halfway through the cooking time, I add the cooked sausages or meatballs to cook with.
3. Pour off the liquid, collect the stock in another saucepan and add the sausages and meat to keep warm. Then I puree the potatoes, beetroot and carrots to puree and, if necessary, I carefully add some of the liquid / stock to the puree. Season with salt and pepper to taste.
4. It tastes best when eaten the next day. Don`t forget add mustard!