A speciality from Hesse in which leftovers are processed.
Total Time1hr
Course: main dish
Cuisine: Hessen
Keyword: savoury
Schwierigkeit: Experienced
Servings: 4
Ingredients
1lmeat broth
750g750 g leftover pork, cooked with rind (roast pork, minced meat, )
250gonions
250gstale rolls or white bread
1tspmajoram
1tspcaraway seeds
50gsalt
pepper
Instructions
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.
Tipps & Hinweise
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.