Gingerbread sauce

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 1 m.-sized onion(s)
• 500 ml malt beer
• 500 ml vegetable stock
• ½ honey cake, without candy crust
• 50 g butter
• oil
• salt and pepper
• lemon juice

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

delicious with Silesian white sausage

Cut the honey cake into small pieces and soak in malt beer for about 1 hour. Meanwhile, wash and dice the onion and vegetables (carrot, leek, celery, and cauliflower if desired). Heat the oil in a saucepan and sauté the vegetables for about 7-8 minutes, stirring occasionally. Deglaze with 300 ml of stock and simmer until the stock has almost evaporated and the vegetables are soft. Then add the remaining 200 ml of stock and simmer for about 10 minutes. Strain this sauce into a new saucepan, place it on the hot stovetop, add the honey cake and malt beer, and simmer for another 10-15 minutes. If the honey cake hasn’t completely dissolved, puree it. Season to taste with salt, pepper, and lemon juice. Heat the butter in a saucepan, brown it, and stir it into the sauce. It tastes especially good with Silesian white sausages. Altbier and malt beer are suitable drinks.