Panhas

Ingredients for 4 servings:

• 350 g black pudding, simple
• 350 g liver sausage, or leftover sausage such as salami, bacon, mortadella, etc.
• 1 large onion(s), diced
• 500 ml meat broth
• 500 g buckwheat, ground
• possibly salt
• pepper
• ½ tsp clove powder
• nutmeg
• marjoram
• Rapeseed oil or sunflower oil for frying
• Bread(s) (black bread)
• Beet syrup (sugar beet syrup)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Specialty from the Velbert area

Finely chop the sausage/sausage scraps in a blender and cook in the broth until tender. Season everything generously with the spices. You should be able to taste the cloves just slightly. Thicken the sausage mixture with the buckwheat flour and continue to cook until it is no longer possible to stir. Season again to taste and pour into a dish, such as a loaf pan. Allow to cool. Cut into finger-thick slices and fry in a hot, nonstick pan until golden. Serve the panhas on a slice of black bread. Top with the panhas and then spread with beetroot syrup, or with fried potatoes.