Sauce made from breakfast cake to hearty meat

Ingredients for 4 servings:

• 200 g smoked pork belly (smoked pork belly with rind)
• 4 slice(s) Kasseler, cured
• 4 Mettwurst sausages
• 2 tbsp broth, granulated
• 4 peppercorns
• 2 allspice berries
• 1 bay leaf
• 200 g honey cake (breakfast cake), without sugar candy
• 2 pinches of sugar
• 2 tbsp vinegar essence

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Silesian recipe, with smoked pork, smoked belly and mettwurst

First, cover the dried meat generously with water in a large pot and heat it together with the peppercorns, allspice berries, and bay leaf. I always put the spices in a tea strainer so that none of them end up in the sauce. Simmer at medium heat for about half an hour. Then add the smoked pork and sausages and cook for about 10 minutes. When the meat is done, remove from the heat but leave in the broth to keep it warm. In the meantime, cut the breakfast cake into cubes so it dissolves more easily. Now, in a pot, mix the diced breakfast cake piece by piece with the meat broth and dissolve it. I like to use a potato masher to start with, or a whisk if you’re already using a finer mixture. You can adjust the consistency to your liking, but the gingerbread thickens the sauce considerably, so I make it a bit thinner. Now, season the sauce to taste with sugar and vinegar. Always start with a little and experiment until you like it. We serve it with sauerkraut (also cooked with the meat broth) and bread (wheat bread). This dish is only available at Christmas, and I learned it from my dear grandma.