Heidhofer Grütze

Ingredients for 25 servings:

• n. B. water
• 3 pig’s feet or pork knuckle
• 1 ½ kg pork belly
• 1 stalk(s) leek
• 3 m.-sized carrot(s)
• ½ celeriac
• 20 grains of allspice
• 20 black peppercorns
• 7 bay leaves
• 300 g liver(s)
• 2 kg pearl barley, medium-sized
• 2 large onions
• handful of marjoram
• n. B. salt and pepper, black

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 5 hours 30 minutes

Mecklenburg dish, best eaten well fried for breakfast.

Boil the pig’s feet and belly meat and skim the skim. After skimming, add salt, allspice, pepper, bay leaves, and finely chopped leeks, celeriac, and carrots as needed. To avoid a bland final result, add enough salt so that the broth tastes slightly oversalted. The amount of water in which everything is cooked should be such that at the end, the broth remains at least one to one and a half times the amount of pearl barley used. In this case, 2 to 3 liters. Later, add the liver separately to the water with a little salt and cook over medium heat until it is cooked at the same time as the meat. Once the meat has cooked through for three or four hours at medium heat and is well done and soft enough to easily pass through a meat grinder, remove it and remove it from the bone. Strain the broth. Briefly boil the pearl barley in the broth and then let it simmer over low heat until tender. Stir occasionally, otherwise it will burn. Meanwhile, mince the onions, meat, and liver and mix well. Once the pearl barley is cooked, add the meat mixture. Add the marjoram, mix everything well, and season with pepper. Bring everything to a boil briefly, then let it cool. Divide into the desired portions and place in the freezer. If needed, remove a portion from the freezer, let it thaw, and then fry in a pan. The browner it is, the tastier it is. Tip: If you like, top it with a fried egg.