Summary

Ingredients

• 400 g pork belly, smoked
• 3 large onion (s)
• 3 can (s) tomato (s), each 850 ml
• 1 cup sour cream or sour cream
• 2 cups sweet cream
• 6 teaspoons sugar
• 3 teaspoons salt
• 4 tablespoon oil
• Black pepper from the mill
• Tabasco
• some lemon juice
• some nutmeg, grated

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Instructions

1. Remove the rind from the bacon, use the food processor to make a fine farce and fry it with the oil in a (steam) cooker until crumbly until no more fat comes out.
2. Finely chop the onions in the machine, add to the farce and stew a little (do not brown). Puree the tomatoes (each can individually) in the machine and add 1 teaspoon of salt and 2 teaspoon of sugar as a base seasoning per can. Pour through a sieve (ideally “Flotte Lotte”), add to the sausage meat and onions and stir.
3. Cook in the pressure cooker for about 30 minutes. Let cool down a bit and only then stir in sour and sweet cream. Caution, if the heat is too high, there is a risk of clotting!
4. Season to taste with Tabasco, pepper, lemon juice and nutmeg. If necessary, season with a little sugar and salt.
5. Tip: Serve with croutons and possibly a crème fraîche on top.