Christmas Eve dip

Ingredients for 6 servings:

• 1 honey cake, Dutch
• 1 onion(s)
• 1 bay leaf
• 5 cloves
• 5 mustard seeds
• 2 stalk(s) leeks
• ½ celeriac
• 1 parsley root(s)
• 1 parsnip(s), if desired
• 200 g almond(s) (almond sticks)
• 200 g raisins
• 4 figs, dried
• 125 g smoked bacon or ham
• 1 bottle of export beer
• 1 ½ kg sauerkraut
• 6 sausages (Silesian white sausages)
• 6 sausages (Wiener)
• 6 sausages (beef sausage)
• Bread(s)
• salt and pepper
• some sugar or syrup
• Vinegar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Silesian Christmas dinner

Dice the honey cake, pour the beer over it, and let it soak for several hours. In a pressure cooker, make a vegetable broth from all the root vegetables and the smoked bacon. Then remove the cooked vegetables from the broth and puree them completely. Save the broth for later! Mix the vegetable purée with the soaked honey cake. Continue adding broth until it forms a nice, creamy sauce. Return the cooked bacon to the sauce. Add the figs, raisins, and almond slivers and bring everything to a boil. Season the sauce with sugar (or syrup) and vinegar to taste, then season with salt and pepper. The sauce can now stand for a while and infuse. Shortly before eating, thin the sauce again with vegetable broth, as it often swells and becomes too thick. Add the beef and Vienna sausages to the sauce and bring everything back to a boil. Caution: The sausages shouldn’t burst! Add the white sausages to the sauerkraut and heat both together. Again, be careful not to let the sausages burst. Then serve everything and serve with bread. We use a variety of breads, which adds even more variety. First, we eat the Silesian white sausage (please not the Munich white sausage!), then the Vienna sausage, and finally the beef sausage. Mustard also goes very well with the sausages.