Silesian fish sauce or gingerbread sauce

Ingredients for 6 servings:

• 1 liter of water
• 750 g soup meat or smoked pork neck
• 1 parsley root(s)
• 1 parsnip(s)
• 1 bunch of soup vegetables
• 4 Mettwurst sausages
• 4 white sausages
• 4 sausages (cooked sausages)
• 1 gingerbread (breakfast cake, 350 g)
• 1 ½ bottles of malt beer
• Salt

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 3 hours

traditional Christmas dinner with sausages and sauerkraut

Soak the breakfast cake the night before in 1 1/2 bottles of malt beer. The next day, clean the parsley root, parsnip, and soup vegetables, chop them into large pieces, and simmer them together with the soup meat or smoked pork neck (depending on your taste) in 1 liter of water for about 2 hours over medium heat, until the meat is tender. Remove the meat from the broth and set aside, discarding the vegetables. To ensure there are no lumps in the broth, strain everything through a sieve and collect the broth back in a saucepan. Add the soaked breakfast cake to the broth. Stir and simmer until everything has dissolved and there are no more lumps in the sauce. Season with salt if desired. Finally, add the meat and sausages (number and type according to your preference). The dish is eaten with sauerkraut and bread and is traditionally served at Christmas. This recipe serves approximately 6 people. The four of us eat it and there’s still enough left to freeze.