Krommbierewurscht (potato sausage)

Ingredients for 4 servings:

• 2 potatoes
• 500 g onion(s)
• 500 g pork belly (belly)
• 300 g beef (soup meat)
• 250 g dried meat
• salt and pepper
• marjoram
• Thyme
• nutmeg
• savory

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

from the Hunsrück

Put the peeled raw potatoes and onions through the middle disk of a meat grinder. Boil the pork belly, beef broth, and dried meat and also put them through the middle disk of a meat grinder. Mix these two mixtures well and season with salt, nutmeg, marjoram, thyme, and savory. You can either buy the casings from a butcher beforehand, fill them with the prepared mixture, and let the potato sausage simmer in hot water for 2 hours (approx. 80°C; do not boil, or the casing will burst), or you can cook the prepared mixture in a water bath. The easiest way is to put the prepared mixture in preserving jars and store them in a pan. Serve the warm, fried Krommbierewurscht with sauerkraut, Wasserweck (a bread roll), and beer.