Method
For the Sauerkraut
1. Discard the leaves of the white cabbage and grate it.
2. Then put layers of cabbage and sprinkle salt alternately
in a terracotta pot and stamp the mixture with a stick until
the juice is over the shredded cabbage.
3. Cover the pot with a cloth and weighed down with planks
and stones. This mixture is then left in a cool dark place
for 4 to 6 weeks, before cooking it.
4. Fry some onion in 6 tablespoons of goose fat until it
goes a little bit brown. Add the sauerkraut and heat it through
for five minutes.
5. Once it's nice and hot pour a cup of water, put the lid
back on and let it cook for twenty minutes.
6. Then add the chopped apple, 5 juniper berries and the
bacon. Stir it well, add a bit more water and a big dash of
white wine and cook it for further thirty five minutes. Just
before it's nearly cooked, add a bit more wine.
For the Sausages
1. Cut the neck and the belly of pork and grind it into a
bowl. Add some herbs including Macys (flower of the nutmeg),
cardamom, Marjoram, a good pinch of salt and pepper, and mix
it all with your hands.
2. Then add two eggs and mix it again, some milk and mix
it one last time.
3. Pull over the bowl with the casings made of pigs gut.
Pick one out and find the end of the skin. Then, take a funnel
and slip the casing over the end in one deft movement. Stuff
the casing with the mixture, before tying it off to make a
sausage.
4. Once all the sausages are ready, fry them in a little
oil in a frying pan. Serve them with steaming sauerkraut,
mustard and a good bottle of beer.
Recipe from Georg Scharf (Butcher - Fleischer Fachgeschaft,
Bischberg)
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