Vogelsberg Beulches

Ingredients for 4 servings:

• 1 kg potatoes
• 1 kg pork, cured (Solperfleisch) or fresh ribs
• 1 stalk(s) leek, fresh
• 1 vegetable onion(s), diced
• 2 large eggs
• 1 tsp tomato paste
• 1 tsp clarified butter
• Salt and pepper, black from the mill
• nutmeg
• Marjoram, dried
• salt water

Instructions

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

Peel the onion and cut into fine cubes. Cut the rump beef or spare ribs into small, even cubes. Wash and finely chop the leek. Peel the potatoes and grate them into a puree using a fine grater. Place them in a kitchen towel and twist tightly until no more liquid comes out. Place the squeezed potato mixture in a bowl and set aside. Sauté the diced onion in a pan with the tomato paste, then add the potato mixture. Add the chopped leek, the diced meat, the eggs, salt and pepper from the mill, and nutmeg and mix well. Be careful with the salt, as the meat is cured. Place the finished leek and potato mixture in linen bags and boil in salted water for 1 hour. The linen bags are 35 x 8 cm in size. You can cut them from an old kitchen towel and sew them together to make a nice bag. After cooking, plunge the filled bags into cold water for 2 minutes to allow the leek and potato mixture to easily squeeze out. Serve with a fine onion sauce and a nice head or lamb’s lettuce. If you have any leftovers, you can cut the strands into finger-thick slices while they’re still cold, roll them in egg, and fry them in a hot pan until golden brown. If the work of filling the mixture into the linen bags is too much for you, you can also fry the leek and potato mixture in a pan with lard until crispy by tearing the leek and potato mixture apart and turning it over and over until crispy. The whole thing is then called hanjus.