Hessian Weckewerk
Weckewerk is a speciality from northern Hessen, but is also known in the Eichsfeld region of Thuringia. Originally, it was used to process leftovers from the butcher’s feast. It also makes a great leftover meal today.
A meat dough is made from stale rolls, leftover meat, minced meat, onions, spices and meat stock. It can be filled into sausage casings, cooked in jars or eaten fresh from the pan.
This dish is eaten warm with jacket potatoes and gherkins. The sausage meat can also be left to cool and stored in the refrigerator. Then cut into slices and fry on both sides in the pan.
Cold, the Weckewerk serves as a spread with gherkins.
Recipe Hessian Weckewerk
A speciality from Hesse in which leftovers are processed.
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Servings:
Ingredients & Shopping list
- 1 l meat broth
- 750 g 750 g leftover pork, cooked with rind (roast pork, minced meat, )
- 250 g onions
- 250 g stale rolls or white bread
- 1 tsp majoram
- 1 tsp caraway seeds
- 50 g salt
- pepper
Preparation
- Soak white bread in the meat broth.
- Put the cooked leftover meat, rinds and onions through a meat grinder. Knead through with all the spices. Add the squeezed white bread and mix well again.
- Place the meat mixture whole in a skillet. Cook over medium heat, stirring constantly, for 10 to 15 minutes until a firm mixture.
Tips & Hints
As a warm dish, jacket potatoes and gherkins or beetroot are served with the Weckewerk. The sausage meat can also be left to cool and stored in the refrigerator. Then cut into slices and fry on both sides in the pan.
It is eaten cold with a sturdy bread.
It is eaten cold with a sturdy bread.
