Sauce from Breakfast Cakes with Hearty Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g smoked pork belly (smoked pork belly with rind)
- 4 slices smoked pork, cured
- 4 sausages
- 2 tablespoon stock, granulated
- 4 peppercorns
- 2 allspice grains
- 1 bay leaf
- 200 g honey cake (breakfast cake), without candy
- 2 pinch (s) sugar
- 2 tablespoon vinegar essence
Print Recipe
Pin Recipe Instructions
- First, cover the jerky beef generously with water in a large saucepan and heat it together with the peppercorns, allspice and bay leaf. I always put the spices in a tea egg so that nothing gets into the sauce afterwards. Simmer at medium temperature for about half an hour. Then add the Kassler and the sausages and cook for about 10 minutes. When the meat is done, remove it from the heat, but leave it in the broth to keep it warm.
- In the meantime, you cut the breakfast cake into cubes so that it dissolves more easily.
- Now the diced breakfast cake is mixed in a saucepan piece by piece with the meat stock and dissolved. At the beginning I like to use a potato masher, if it`s nicer, a whisk. You can make the consistency as you like, but the gingerbread thickens the sauce a lot, so I make it a little thinner.
- Now season the sauce to taste with sugar and vinegar. Always take a little at first and feel for it until you like it.
- We eat sauerkraut (also cooked with the meat stock) and bread (mixed wheat bread).
- This dish is only available at Christmas and I took it over from my dear grandma.
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