Polnische Jaegertopf (Polish Hunter's Casserole)
casseroles, main dish, meats
1 pig's kidney
300 gm pork
200 small frying sausages
200 gm ox liver
8 shallots
200 gm mushrooms
1 garlic clove; crushed
1 celeriac
3 tablespoon butter
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon paprika
2 tablespoon tomato pur‚e
1/4 liter dry white wine
1 tablespoon soy sauce
This dish is best accompanied by sauerkraut and steamed potatoes or country bread. Drink beer with it. Split and clean the kidney thoroughly and put it into a bowl. Pour over it some boiling salted water and leave to soak a couple of minutes. Then dry it, and cut it into slices. Peel the shallots. Cut the pork, liver and peeled celeriac into 4cm cubes. Put the fat into a large casserole, and lightly brown the shallots and celeriac. Add the offal, meat and sausages and fry the lot together 5 to 10 minutes. Clean the mushrooms, and add them, together with the garlic and tomato concentrate (pur‚e) to the dish. Then add salt, pepper, paprika and pour over the wine. Bring to the boil, cook fast a couple of minutes to eliminate the alcohol, cover and simmer slowly until the meat is tender - about 40 minutes. Stir in the soya sauce, and correct the seasoning.
German Cookery Cards. (Eint”pfe).
From: Ian Hoare Date: 04 Dec 96 National Cooking Echo Ä
Yield: 4 servings