Summary

Ingredients

• 260 g pork belly, lean
• 40 g liver (s)
• 1 large onion (s)
• 50 g oat roats
• pepper
• salt
• marjoram

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Instructions

1. Original text from my dad`s recipe:
2. Cook the belly for about 5/4 hours.
3. Cook the liver for about 1/2 hour.
4. With onion through meat grinder.
5. Cook the oat groats for 1 hour while stirring.
6. It all adds up to a ready-to-cook Knipp.
7. I simmered the oat groats in the stock that was created when the meat was cooked.
8. Pour in the brew again and again when there is hardly any liquid left.
9. The Knipp is then fried in a pan until it is nice and crumbly and crispy brown.
10. At home we traditionally served boiled potatoes, fresh brown bread and pickles.