Grandma's Holstein beetroot mash from the Schlei

Ingredients for 6 servings:

• 1.2 kg peeled swede(s) weighed
• 600 g potatoes, peeled and weighed
• 600 g carrot(s), peeled and weighed
• 1 ½ kg smoked pork with bone
• n. B. water
• 10 cooked sausages
• 1 tbsp salt
• 1 tsp salt and pepper, black
• 1 tsp nutmeg

Instructions

Working time approx. 2 hours 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 45 minutes

simple and very tasty

Have the butcher remove the pork and include the bones. Place them in a large pot, cover with boiling water, and simmer for half an hour. Then add the pork and the turnips, diced into approximately 2 cm pieces. While the bones are cooking, peel the potatoes and carrots and cut into 1 cm thick slices. After the half hour, add the potatoes, carrots, sausages, and a tablespoon of salt to the bones. Add enough boiling water to cover all the ingredients. After another half hour, remove the bones, drain the cooking water, and reserve a good 1 liter of it. Remove the pork and sausages and keep warm. Leave the drained vegetables in the pot. Add 1 teaspoon each of pepper and nutmeg. Mash with a potato masher until the desired consistency is reached, adding a little of the reserved cooking water as you go. Tip: To protect your hands from scalding while mashing, wrap them in a wet towel. Once cooked, cut the smoked pork into 1 cm thick slices, return it to the beetroot saucepan along with the cooked sausage, and cover. Keep warm on low heat until ready to serve. Season to taste. Along the Schlei, medium-strength or coarse sweet mustard is used. Add pickled beetroot. Accompany with a cool pilsner.