Silesian gingerbread sauce

Ingredients for 4 servings:

• 300 g bacon (pork belly), smoked, in one piece
• 1 carrot(s)
• 1 stalk(s) leek
• ½ celery root
• 4 gingerbread (sauce gingerbread)
• ½ liter malt beer
• 1 handful of raisins
• Sugar
• e.g. sausages (Wiener, Mettwurst, Weißwurst…)
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Silesian fish sauce (without fish) is eaten at Christmas

Clean or peel the vegetables and cut into fairly small pieces. Place the pork belly in a pot and cover with water. Boil the belly with the fairly small vegetables for about half an hour. Meanwhile, soak the gingerbread in the malt beer – it must dissolve completely! Strain it through a sieve if necessary. Add it to the pot with the vegetables and the pork belly and bring to a boil until everything is creamy. Add the raisins and season with sugar and a little salt. Important: The truly delicious flavor comes from the sausages, which simmer in the sauce. Do not let the sauce boil any longer. Serve with boiled potatoes.