It’s getting cold. Time for slaughtering the pigs and making warming food.
Last weekend I went to my parents home in Lower Saxony. While here it is still 10+ oC, there at night it was snowing …
A friend of my parent’s pays for raising a pig at a farm somewhere in a surrounding village. That pig had its last sunrise on Saturday. We get a few items as gifts, most notably some liters of Schlachtebrühe, the resulting stock from boiling meats, offal and sausages. Very rich, very porky - and the perfect base to make Grünkohl (kale) …
5 kg of Grünkohl, blanched and left overnight in the cold.
Next day: Bacon …
… and Weisswurst (sausage made from finely ground meat, onions & fatback)
Boiled with the Grünkohl, onions and the Schlachtebrühe for 2.5 hours …
The final product …
Perfect today with some Bregenwurst (from “my” butcher in my hometown).
Heaven 🤗
