Harzer Schwartenwurst was produced quite simply as Gehacktesschwärtchen with the pig slaughtering. Lean still warm minced meat and small thin rinds turned through a meat grinder, seasoned with onions, mustard seeds and caraway seeds and meat broth. This mixture is then boiled down. This creates a special taste.
The Harzer Schwartenwurst is usually eaten warmed up with boiled potatoes. A quick and delicious meal at lunchtime or on cold winter evenings. Cold on the colloquial “slice” this also tastes wonderful. In addition, the gherkin may not be missing.
Ingredients & Shopping list
- 2 kg Thuringian Mett / Hackepeter (pork fat seasoned with pepper, salt and onions).
- 1 kg pork rinds
- 1 tsp ground caraway seeds
- 1 tsp ground allspice
- 24 g ground black pepper
- 66 g salt
- Coarsely chop the rinds and cook with the fat for 35 minutes. While still hot, turn through a meat grinder with a 2 mm disk. (When cooled down, the food is difficult to wolf).
- Mix the cooled porridge with the mince.
- Add spices. If the porridge is too firm, add some of the broth.
Filling into sausage casings
- Fill the pulp into casings with the sausage attachment and twist into sausages. Stuff the casings only loosely so that they do not burst during cooking.
- Broil the finished sausages for 1 hour.
- After cooling, the sausages can be used or frozen.
Filling into jars
- Pour the mixture into jars and boil down for 1.5 hours.
- The pork rind sausage is prepared in portions.
- In the case of the sausage in the casing, it is first made hot in water. Then either fry it whole in the pan or squeeze the mass from the intestine and fry it loosely in the pan. For the jars, the mixture goes directly into the pan.
- To bind the fat, add a little breadcrumbs. Until a firm, pulpy mass is formed.
Tips & Hints
1/3 rinds, 2/3 Thuringian minced pork / minced meat
1/3 pork rind, 1/3 pork belly, 1/3 Thuringian minced pork / minced meat