Saarland Lyoner Pot
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 8 ring / s sausage (Lyoner or meat sausage)
- 1 bottle ketchup (curry ketchup)
- 5 cans tomato (s), peeled
- 3 kg onion (s)
- 1 bulb garlic
- 400 g jerky meat, sliced
- Cayenne pepper
- Margarine for rubbing out the roaster
Print Recipe
Pin Recipe Instructions
- Peel and chop or press the garlic. Peel and slice the onions. Skin the Lyons, cut each into approx. 8 pieces (1 x width, 3-4 x length).
- Rub margarine into a large roasting pan, it must be really big. Then cover with beef and season the beef with cayenne pepper. Place a layer of pieces of lyon on top. Spread some ketchup on top and sprinkle some garlic on top. Layer onions 3-4 cm thick on top. Spread 1 - 1.5 cans of peeled tomatoes on top. Starting again with the jerky meat, repeat the procedure several times until all the ingredients are in the roaster.
- Caution: do not fill the roaster completely because the onions will pull a lot of juice. Casserole dishes can also be used as an alternative to the roaster. Cover and cook in the oven at 170 ° C for about 3 hours.
- A very tasty and spicy party recipe that is always well received by my guests. Most of all, it is good to prepare.
- We usually serve fresh baguette or bread as a side dish. But a pasta or potato salad also goes very well with it.
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