Carinthian "Maischalan" (Maischerl) with buttered fried potatoes and sour beetroot sauce

Ingredients for 4 servings:

• 100 g heart(s) (pork heart)
• 100 g lung (pig lung)
• 200 g meat (pork head meat)
• salt water
• 400 g pearl barley
• 1 small onion(s)
• 1 tbsp, sautéed marjoram
• 1 tbsp savory
• 2 garlic cloves
• salt and pepper
• 1 pig net(s)
• n. B. Schmalz
• 1 large onion(s), finely diced
• 1 garlic clove(s), finely diced
• 4 tbsp flour
• 250 ml broth
• 1 large turnip(s), white or purple
• 1 shot of white wine
• 1 bay leaf
• salt and pepper
• 1 cup sour cream
• 16 small potatoes

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

To prepare the maischalan, boil the pork lungs, heart, and head meat in salted water for about 40 minutes. At the same time, cook the pearl barley according to the package instructions. Then let the meat cool and cut into small cubes. Add the cooked pearl barley. Dice the onion, finely chop the garlic, sauté both in lard, and mix with the mixture. Season with salt, pepper, savory, and marjoram. Form this mixture into palm-sized patties and wrap them in the pork netting, which serves to stabilize the formed patties. Fry the maischalan in lard. I make the sour beetroot sauce with the finely diced onion and the chopped garlic clove, which I have sautéed in lard. I add a splash of white wine and 250 ml of broth, thicken the mixture with the flour, season with salt and pepper, and stir in the cup of sour cream. Now I add a bay leaf and the finely grated beetroot. I let this sauce simmer for about 20 minutes, until the beets are nice and creamy. As a side dish, I boil some small potatoes until tender, then fry them in butter on all sides.