Summary

Ingredients

• 1 turnip (s)
• 300 g pork, fresh (belly)
• 1 slice (s) bacon, mixed
• 2 tablespoon meat broth, clear (powder from the glass)
• 1 bunch soup greens
• 2 potato (s), large
• 4 sausages (Mettenden or Bregenwürste)
• Pepper, mustard
• 1 tablespoon oil
• 1 large onion (s)
• mustard

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Instructions

1. Cut the onion into fine strips and sweat in the oil until light yellow. Deglaze with 1 1/2 liters of water, add belly meat and streaky bacon, bring to the boil, then stir in the two tablespoons of meat stock. Cover and simmer at a moderate temperature for approx. 1 1/2 hours.
2. In the meantime, clean the turnip and cut it into cubes. Also cut the soup greens and potatoes into small cubes.
3. After 1 1/2 hours of cooking, remove both the belly meat and the bacon from the pot, add the turnips, soup greens and potatoes to the pot and bring to the boil. Remove the cartilage, possibly bits of bone and the rind from the meat and bacon, tear it up with a fork and add to the turnips. Pepper the stew well, simmer for about 1 hour at a low temperature.
4. Finally, it is seasoned with mustard and, if necessary, seasoned with pepper and meat broth. Then I go to the turnips by pounding them three times with the potato masher, cut the Mettenden or Bregenwurst sausages and leave them in the stew with the lid closed for another 10 minutes.