John Myers
Ingredients for 6 servings:
- 6 sausages (lung sausages – also called lung sausage or cabbage sausage)
- 100 g biscuits (brown gingerbread)
- 100 g prunes, chopped
- 50 g raisins
- 100 g carrot(s), diced
- 100 g parsley root(s), finely diced
- 100 g celeriac, finely diced
- 150 g onion(s), finely diced
- 1 tsp, levelled peppercorns, coarsely crushed
- 5 allspice berries, roughly crushed
- 1 bay leaf, dried, shredded
- 1 organic lemon(s)
- 1 tbsp, heaped tomato paste
- 1 liter vegetable broth, homemade, see instructions
- 0.4 cl soy sauce, dark, naturally brewed
- 1 handful of celery leaves
- 1 handful of parsley leaves
- n. B. Salt
- 500 g sauerkraut, braised *
- Fat for the roasting pan
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes
a Mecklenburg specialty – with this sauce currently unique
Wash, trim, and dice the vegetables and onions. Wash the leaves, remove the stems, and finely chop them. Boil a broth from the stems, as well as the vegetable and onion scraps, in one liter of water, but without adding salt. Strain the broth and discard the scraps. Zest the lemon. You won’t need the juice. Sauté the vegetables, onions, prunes, raisins, and lemon zest in a greased roasting pan until caramelized. After about 5 minutes, stir in the crushed biscuits and tomato paste. Once everything is lightly browned and enough juices have formed, deglaze with the broth and soy sauce. Add the spices and season with salt. Simmer the sauce in a covered pan for about 30 minutes. Important: Stir every few minutes! This way, nothing sticks to the bottom of the pan. During this time, fry the room-temperature sausages in a pan on both sides until they turn a golden brown. Before serving, strain the sauce through a sieve and stir in the chopped leaves. * Serve this dish with boiled, salted, or mashed potatoes and my braised sauerkraut made from this recipe: https://www.chefkoch.de/rezepte/3477521518177110/Sauerkraut-geschmort.html
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