John Myers
Ingredients for 10 servings:
- 2 tbsp oil
- 300 g Cabanossi, cut into thin slices
- 1 kg smoked pork, diced (not salmon smoked pork, that is too dry)
- 700 g soup vegetables, frozen
- 1 can mushrooms, small heads, halved (drained weight 230 g)
- 650 g sausage (hunting sausage), diced
- 3 kg potatoes, peeled and diced
- 4 liters of meat broth, maybe a little more
- 3 tbsp parsley, shredded
- 1 tbsp marjoram, shredded
- 4 sprigs of fresh parsley, finely chopped
- 4 sausages (Wiener), optional
- pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
for a big round
Fry the Jagdwurst cubes in oil in a pan until crispy. Place the potatoes, Jagdwurst, Kasseler, Cabanossi, mushrooms, and soup vegetables (I always use frozen because they contain a lot of different vegetables and you don’t have to buy a whole head of cabbage for a few grams of cauliflower, for example) in a large stockpot (a 10-liter pot will be about three-quarters full based on the quantities specified for 10 people) and pour in the broth. Everything should be well covered. Stir vigorously, bring to a boil, and cook until the potatoes are tender, stirring occasionally. Add the marjoram and the fresh, shredded parsley and cook for just a few minutes longer. Just before serving, add the Jagdwurst and, if desired, a few sliced Vienna sausages. Season to taste and serve. Adding salt is usually not necessary, as the Kasseler and meat broth are already flavorful enough.
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