Gingerbread Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 celeriac
- 2 large carrot (s)
- 3 parsley root (s)
- 2 large onions
- 500 g smoked bellies
- 4 bay leaves
- salt and pepper
- 250 g butter
- 9 sausages (white sausages), Silesian
- 3 sausages (crackling sausages), firm ones
- 2 bottles malt beer
- 500 g inerbread (pepper nuts)
- 2 liters water
- Allspice - grains
Print Recipe
Pin Recipe Instructions
- Peel and roughly chop the root vegetables and onions. Pour 2 liters of water over the belly meat in a large saucepan, add the spices and cook a broth until the meat is tender. Pour the broth through a sieve and put the belly back in.
- Peel the sugar from the pepper nuts and soak them in a little water. You can also use sauce cakes, but pepper nuts taste more aromatic. Cook a porridge from the gingerbread mixture while stirring and add 1 bottle of malt beer. It must be stirred well, otherwise the porridge may burn or clump. Pass the pulp through a sieve into the broth and continue stirring. Now season the sauce with malt beer, vinegar and sugar. Withdraw the butter.
- Then the crispy sausages are cooked in the sauce and finally the white sausages are heated in it. Our family also eats potatoes and sauerkraut on Christmas Eve. Everyone chooses white sausage or crackers according to their taste. The recipe comes from my great-grandmother and she got it from her mother.
- The Silesian veal sausages can be ordered in advance from the butcher.
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