Panhas

Ingredients for 4 servings:

• 250 g beef
• 300 g pork belly
• 200 g liver sausage, Palatinate
• 250 g onion(s)
• Salt
• pepper
• ½ tsp clove powder
• ½ tsp all-spice
• 1 pinch of marjoram
• 250 g buckwheat flour

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Specialty from the Ruhr area

Wash the meat under cold water. Peel and chop the onions. Bring the meat and onions to a boil in a pot of water with salt and pepper and simmer for about 50 minutes. Remove the meat from the broth and strain the broth. Dissolve the liverwurst in the hot broth. Grind the meat through a grinder and return it to the broth. Season with pepper, salt, marjoram, allspice, and cloves and bring to a boil briefly. Add the buckwheat flour while stirring and cook for 15 minutes, stirring constantly. The mixture should be firm enough to separate from the pot. Pour into a loaf pan lined with parchment paper and let cool. Once cooled, remove the meat mixture from the pan and cut into slices approximately 1 cm wide. Pan-fry the slices until golden brown on both sides and serve with farmhouse bread.