:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/OR2ySzOQ6FZuV26e6tSd/6f9719a8045829f4766a21ddf3a3b5.png "Traditional \"Schwarzsauer\" according to grandma's recipe")
Source: goytex by Adobe Stock
Traditional "Schwarzsauer" according to grandma's recipe
This authentic black sour recipe comes from my home in northern Germany, where it is still very popular. As a child, I always loved watching my grandma in the kitchen making this rich and hearty meat broth. Pork is cooked with spices and served in a sauce with blood. An unforgettable taste that always reminds me of Sundays at grandma's house.
Ingredients
- 1 kg Pork head or pork belly
- 3 large Onions
- 4 Bay leaves
- 6 Juniper berries
- 1 Tablespoon salt
- 20 Peppercorns
- 250 ml Blood (pig's blood)
- 4 Tablespoon vinegar
- 2 Tablespoon flour
Latest flyers
Directions
To prepare the classic North German black sour recipe, place the meat in a large pot and cover with water. Add 2 sliced onions, the bay leaves, juniper berries, salt and peppercorns. Cook this on a medium heat for about 2 hours until the meat is tender and easy to carve. An important part of this step is to cook the meat slowly so that the spices can fully penetrate.
Remove the meat from the stock and cut it into small pieces. Be careful, it will be very hot! Set the stock to one side.
In a separate pan, heat the blood slowly, but do not let it boil - otherwise the blood will curdle and the sauce will become lumpy. Add 2 tablespoons of vinegar and stir constantly so that no lumps form. A little patience is the key to success here.
Stir the flour into a small amount of the stock until smooth and then add it to the heated blood. Now add the meat and the rest of the stock and simmer for about 30 minutes.
While the black sour is simmering, fry the remaining onion in a pan until caramelized. This adds an extra touch of flavor to the dish!
Taste the traditional black sour and season with salt and pepper as required. Add the caramelized onions and serve hot.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/CoypVRAt1KR8C6SmyyeL/fa63857007c6734033ee97f0e61232.png "Recipe preview Simple Authentic Curried Prawns")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/enYpjP2LFTJE3CKK1r_1/68924374d62fec5a9d552c084c9d0f.jpeg "Recipe preview The easiest and most delicious butter cookies recipe")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/ZJr2QdA8E0aNPv2vnZd0/862dfc1cfd634ad9d628cbdba2b742.jpeg "Recipe preview Old-Fashioned Curried Eggs Easy Recipe")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/iesM6CjYW981Db_OXi5N/09016e6dd2970112acb0d466250bdd.png "Recipe preview Easy Old-Fashioned Caramel Tart")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/08a-8I2K_2W5rGViQZ65/4a1f49f69100ce5d5965d9c4768ce3.jpeg "Recipe preview Australian Puftaloons or fried scones recipe")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/GLQFkIK9BjnkTqysiBw4/6c0f7c7dc5c5f085923dbe4c0c1276.png "Recipe preview Easy Slow Cooked Chicken Curry")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/nRNgUTVHYUgoqDWJ0-PI/e26a6e539dcb067b78d0d56dc12ccd.jpeg "Recipe preview Easy, quick and tasty pork rashers recipe")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/KPMWVfpdEDa1pEDlvQm-/adaf5b31ba1730a19ff60f75a65752.jpeg "Recipe preview How to make Parisian essence at home?")
