Summary

Ingredients

• 100 g oat flour or oat kernels, round or coarse
• 500 g liver sausae, coarse or Palatinate liver sausae
• 500 g black puddin
• 3 onion (s)
• 0.5 teaspoon ½ pepper
• 1 pinch nutmeg
• 1 pinch (s) cayenne pepper
• 1 pinch (s) salt
• 1 cup stock

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Instructions

1. Roast the oatmeal in a steel pan at medium, then increasing temperature until it has a caramel tint.
2. Chop the black pudding in a food processor or mash it with a pounder or fork. Add the liver sausage and mix into a pulp. Cut the onions into very small cubes or use a food processor to chop them up.
3. Mix all prepared ingredients with the stock until a creamy mixture is obtained. Season carefully with the spices, as the sausages can contain a lot of salt, pepper, etc.
4. Tie a roasting tube together at the end. Cut 40 cm from the hose. Place the roasting tube with the knot at the bottom in a container such as a bowl or saucepan. Put it over the edge of the container and pour in the mixture. Do not cut off the remaining length of the roasting tube. Squeeze out the air and close the roasting tube tightly with a clamp, knot or a small cable tie. Put the hose in a saucepan of boiling water or a Sous-Vide cooker at 90 ° C and cook for 2 - 3 hours.
5. Put the roasting tube stomach in a wide and high vessel, cut off the roasting tube generously before serving, place it on the table and have a spoon or small ladle ready for you to use yourself. Alternatively, the contents of the tube can be transferred to a container.
6. Cabbage dishes and mashed potatoes go well with this.
7. Tip: Instead of oatmeal, precooked pearl barley can be added to the mixture. The amount is enough for 4 - 6 people.