Thuringian meat salad

Ingredients for 10 servings:

• 600 g pork neck, cooked
• 500 g meat sausage or hunting sausage
• 2 small shallots
• 1 apple
• 3 eggs, hard-boiled
• 200 g mayonnaise (salad)
• 200 g sour cream
• 1 tbsp mustard
• 2 tbsp capers, to taste
• 150 g pickled gherkins
• n. B. cucumber juice
• salt and pepper
• 3 bay leaves
• 1 tsp juniper berries

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour; Total time approx. 6 hours 30 minutes

with real pork and not just sausage – a classic for Christmas or New Year’s Eve

Brown the pork neck on all sides in a casserole dish. Add a roughly chopped onion to the pot. Deglaze with water so that the meat is two-thirds full. Add salt, pepper, bay leaves, and juniper berries, and simmer for one hour. Allow the cooked meat to cool. It’s best to prepare the meat the day before. I always cook the meat in a pressure cooker to reduce the cooking time. For 600g of meat, it takes about 30 minutes. Dice the pork, sausage, pickles, apple, and eggs. Finely chop the onion. Mix everything with the sour cream, mayonnaise, and mustard. Add a little more pickle juice, if desired. If you like, you can add a few capers. Season to taste with salt and pepper. The salad needs to marinate in the refrigerator for a few hours, preferably overnight. For something a little more unusual, you can also prepare the salad with rabbit and/or a piece of black pudding or cured beef tongue. You can also make the salad with leftover meat from a Sunday roast. It’s the perfect way to use up leftovers.