Bremer Knipp

Ingredients for 1 servings:

• 260 g lean pork belly
• 40 g liver(s)
• 1 large onion(s)
• 50 g oat groats
• pepper
• Salt
• marjoram

Instructions

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

…an old family recipe – I got it from my dad and he labeled it “from Grandma Grütsche”

Original text from my dad’s recipe: “Cook the belly pork for about 35 minutes. Cook the liver for about 1/2 hour. Mince it with the onion. Cook the oat groats for 1 hour, stirring. All together, you get ready-to-fry Knipp.” I simmered the oat groats in the liquid that was produced while cooking the meat. Keep adding more liquid when there’s hardly any left. The Knipp is then fried in a pan until it’s nicely crumbly and crispy brown. At home, we traditionally served it with boiled potatoes, fresh brown bread, and pickled cucumbers.