Riwanzler, Also Riwanzla or Rewanzler

Summary

Ingredients

For the sauce:

• 2 kg onion (s)
• 0.75 kg ¾ ribs, thick and thin
• 0.5 kg ½ margarine
• 4 bay leaves
• 15 grains allspice
• water
• salt and pepper

For the dough:

• 2 ½ kg potato (s)
• 125 g flour
• salt and pepper
• 1 piece (s) bacon, fat, for greasing the pan

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Instructions

1. For the sauce:
2. First the ribs are browned in a large roaster with 1/3 of the margarine. When that is done, the ribs can be taken out first. Now put the diced onions with 1/3 of the margarine in the roasting pan and steam them. When the onions have turned a nice color, add the bay leaves, allspice, the pork ribs and 1/3 of the margarine and let everything stew a little longer. Then the roaster is filled with water until the pork ribs are almost covered with water. Now let it simmer until the water has almost boiled away. Then you fill the roaster with water again as before and let the water boil off again. This process is repeated until the sauce becomes clear. Stir it again and again so that nothing burns. This takes about 4-5 hours.
3. For the Riwanzler:
4. While the sauce is simmering, the Riwanzler can be made.
5. For this purpose, the potatoes are peeled and then rubbed with a kitchen grater or a food processor, so that a fine pulp of raw potatoes is created. The porridge is then seasoned with salt and pepper and thickened with flour. Care must be taken here that the pulp does not become too thick, otherwise the Riwanzler will become too thick. But it shouldn`t be too runny either, otherwise the Riwanzler won`t become firm enough. So try it out first.
6. Now a pan is heated (preferably a coated one, then the Riwanzler will not stick in the pan). A piece of fat bacon is used to grease the pan, cut to size and skewered with a fork. When the pan is greased, take a portion of porridge with a tablespoon, add it to the pan and immediately stir the porridge in a circular shape to form a thin Riwanzler. The pan should be big enough that you can prepare two Riwanzler at the same time. When the pulp solidifies on the upper side, the Riwanzler is turned over. The Riwanzler should already be brown on both sides.
7. The finished Riwanzler is stacked on a plate. It can then be put in the oven to keep it warm.
8. This is how we eat the Riwanzler:
9. The plate with the Riwanzler stack comes on the table. Now you put the meat from the ribs on the plate and more or less from the fatty onion sauce. With a fork you prick the Riwanzler on one side and roll the Riwanzler up with the fork - similar to spaghetti, only horizontally. The wrapped Riwanzler is now dipped into the sauce and eaten.
10. Once a year we have a Riwanzler party, which is always attended by many family members. Because it is much more fun to cook and sizzle when the mood is right in the kitchen.

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