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+ servings
Top-flight entertainment for your pork, duck, or game.
Authored by: Schlepper
Estimated Cost: $15
Difficulty: Moderate
Suggested Beverage: Dark lager, pinot noir
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Course Dinner, Rubs, Sauces and Condiments
Cuisine German
Servings 8 people
Calories 162

Equipment and Supplies

Ingredients
 

  • 2 tablespoons lard
  • 2 medium onions
  • 2 medium carrots, peeled and sliced
  • 2 stalks leek, white and some of the green parts
  • 2 cups pork stock
  • 2 cups dark beer
  • 2 teaspoons brown mustard, sweet Bavarian-style
  • 3 cloves, whole
  • 1 bay leaf
  • 8 slices cocktail rye bread, with caraway seeds

Method
 

  • Heat lard over medium heat until just before smoking. Add the carrots and onions until the onions are translucent. Toss the leeks in and sautee all for another minute.
    2 tablespoons lard, 2 medium onions, 2 stalks leek, 2 medium carrots
  • Pour in the stock and beer and add the bay leaf and seasonings. Bring to a boil, turn the heat to medium low, and cover. Simmer for an hour.
    2 stalks leek, 2 cups pork stock, 2 cups dark beer, 3 cloves, 1 bay leaf, 2 teaspoons brown mustard
  • Add in the rye bread, give it a good stir, and simmer another hour with the lid off.
    8 slices cocktail rye bread
  • Use an immersion blender or put in a blender and puree.
  • If the sauce is too thin, bring the pot back to a boil, make a slurry of 2 tablespoons of arrowroot powder and a little water. Gradually add the slurry while stirring until thickness is just where you want it.

Private Notes

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